Dinner Tonight: Provençal Tomato Soup With Chèvre Recipe

1. 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 spice mix to release the flavors in a small bowl. Add to the onions with garlic and cook until the aromas open, about 30 seconds.

2. 2

   Stir in the tomato paste and continue stirring until no lumps remain. Add the vermouth and cook for a 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. 3

   Stir in the cinnamon and season to taste with salt and pepper. Ladle the soup into bowls and top with crumbled goat cheese.

* Per serving · 4 servings · Values may vary.