Provençal Tomato Soup With Chèvre

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seed
• 1/2 cup extra virgin olive oil, approximately
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1/3 cup dry vermouth
• 1 (28 ounce) can whole tomatoes, crushed by hand or 2 lbs fresh tomatoes, peeled, seeded, and chopped
• 4 cups chicken broth or 4 cups vegetable broth
• 1/4 teaspoon ground cinnamon
• 4 ounces fresh goat cheese

Recipe

• 1 fill the bottom of a heavy soup pot (5 to 6 quarts) with olive oil. over medium-high heat, cook the onions with a pinch of salt until golden, 5 to 8 minutes, stirring often. in the meantime, lightly crush the spices in a small bowl or with a mortar and pestle, to release the flavors. add the spices and garlic to the onions and cook until the aromas open, about 30 seconds.
• 2 stir in the tomato paste and continue stirring until no lumps remain. add the vermouth and cook for 1 minute, then add the tomatoes. bring to a boil, cook for two minutes, then add the broth. bring to a simmer, cover, and cook for 20 minutes.
• 3 stir in the cinnamon and season to taste with salt and pepper. ladle the soup into bowls and top with crumbled goat cheese.