Ingredients

Generous 1/2 tsp of the following: dried basil, fennel seeds, dried oregano, thyme

Good tasting olive oil

3 med onions finely chopped

Salt and fresh ground pepper

3 large garlic cloves

Generous 1/4 cup tomato paste

1/3 cup dry vermouth

2 lbs good tasting fresh tomatoes (do not use romas), peeled, seeded and chopped; or one 28 oz whole tomatoes with their liquid, crushed

2 14 oz cans chicken or vegetable broth and 2.3 cup water

Generous 1/4 tsp ground cinnamon, or to taste

4 oz fresh goat cheese, crumbled

Preparation

  1. Combine dried herbs in a small cup. Crush them lightly until they become fragrant. Set aside.
  2. Film the bottom of a 6 quart pot with olive oil Heat over med-high heat. Stir in the onions, season with salt and pepper, and cook until onions are golden brown (5-8 minutes),stirring often. Add the reserved herbs and garlic. Continue cooking until their aromas open up, about 30 seconds.
  3. Blend in the tomato paste until there are no lumps; then add the vermouth and tomatoes. Boil for 2 minutes. Pour in the broth, stir; adjust the heat to a light bubble, and cover the pot tightly. Cook for 20 minutes. Then blend in the cinnamon, and taste the soup for seasoning.
  4. Ladle the soup into bowls, and top each serving with a crumble of goat cheese.