Tomato Farro Soup With Grilled Mimolette Croutons

Tomato Farro Soup

Heat the olive oil in a Dutch oven and cook onion, celery and thyme, until vegetables have slightly softened.

Add tomatoes, stock, farro and cheese rind. Crush the whole tomatoes a little. Bring liquid to a boil, lower heat and simmer for about 30 minutes or until farro is tender.

While the soup is simmering, roast the bell pepper over the burner of your stove. Place the pepper right on the flame. It will most likely rest on its own, until you need to turn it. Use tongs to turn. Rotate and char on each side (don’t forget top and the bottom). Place in bowl, cover and let it stand for 10-15 minutes. Peel the charred skin and rinse under water. Chop the bell pepper.

Remove cheese rind, add chopped roasted bell pepper, parsley, basil and red wine vinegar and warm soup thoroughly.

Season with salt and pepper. If you feel that the soups is to acidic, add a pinch of sugar.

Grilled Mimolette Croutons

Grate the mimolette cheese and place it between 2 slices of whole wheat bread.

Heat butter in a skillet and cook the sandwich until toasted on both sides and the cheese is melted. This will be about 4-6 minutes.

Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in small cubes and place on the tomato soup. Serve immediately while it’s still warm.