South of France Tomato Soup with Young Chèvre

To tell you the truth, I wasn't a fan, but Mark loved it. The combination of the cinnamon with the salty, pungent goat cheese was pretty magical, but it was just too much for me. I know, I'm a baby. This was, however, the most interesting tomato soup I've ever had. Try it for yourself. Here's the recipe:

Generous ½ teaspoon dried basil
Generous ½ teaspoon fennel seeds
Generous ½ teaspoon dried oregano
Generous ½ teaspoon dried thyme
Good-tasting extra-virgin olive oil
3 medium onions, finely chopped
Salt and fresh ground black pepper
3 large cloves garlic, minced
Generous ¼ cup tomato paste
1/3 cup dry vermouth
2 pounds good-tasting fresh tomatoes (do not use Romas), peeled, seeded and chopped; or one can (28 ounces) whole tomatoes with their liquid, crushed (I used canned fire-roasted because that's all I had)
2 cans (14 ounces each) chicken or vegetable broth and 2/3 cup water
Generous ¼ teaspoon ground cinnamon, or to taste
Salt and fresh ground black pepper to taste
4 ounces fresh goat cheese, crumbled

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 medium-high heat. Stir in onions, season with salt and pepper, and cook until onions are golden brown, 5 to 8 minutes, stirring often. Add reserved herbs and garlic. Continue cooking until their aromas open up, about 30 seconds.

3. Blend in tomato paste until there are no lumps; then add vermouth and tomatoes. Boil for 2 minutes. Pour in broth, stir, adjust heat to a light bubble, and cover pot tightly. Cook 20 minutes. Then blend in cinnamon, taste and adjust seasonings if needed.

4. Ladle soup into bowls, and top each serving with crumbles of goat cheese.

From, you guessed it, How to Eat Supper