September 2025 City Life VLOGS The Soup Series!

GLUTEN FREE HOME COOKED MEALS 2025:  

Fall Tortilloni Soup

Ingredients:

spicy Italiana sausage

heavy cream

Rao's marinara

Chicken broth

spinach

Gluten-free 4 cheese tortelloni (purchased from the grocery store)

diced onion

diced garlic 

spices

Italian seasoning

salt

pepper

garlic powder

evoo (for sausage)

Cook 

serve w/ ground Parmigiano Reggiano 

Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

Yield: Makes approximately 5 servings (1 1/2 cups per serving)

Ingredients:

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup Bob’s Red Mill Gluten Free flour

2 1/2 cups half-and-half – I found organic at Walmart

4 cups chicken stock – I used my homemade

1 lb. (16 oz.) fresh or frozen broccoli florets – I used fresh organic

1 cup grated organic carrot

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

8 ounces grated sharp cheddar cheese

Directions:

Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.

Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.

Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.

Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.

Chilli

Lobster Bisque