SOUTH OF FRANCE TOMATO SOUP WITH YOUNG CHÈVRE

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, fine chopped
Salt and fresh-ground black pepper
3 large garlic cloves, minced
Generous ¼ cup tomato paste
⅓ cup dry vermouth
2 pounds good-tasting fresh tomatoes (do not use Romas), peeled, seeded, and chopped; or one 28-ounce can whole tomatoes with their liquid, crushed
1 recipe Cheater’s Homemade Broth; or two 14-ounce cans chicken or vegetable broth and ⅔ cup water
Generous ¼ teaspoon ground cinnamon, or to taste
4 ounces fresh goat cheese, crumbled

This soup tastes as if it comes from Provence’s culinary central casting.

Combine the dried herbs in a small cup. Crush them lightly until they become fragrant. Set aside.
Film the bottom of a 6-quart pot with olive oil. Heat over medium-high heat. Stir in the onions, season with salt and pepper, and cook until the onions are golden brown, 5 to 8 minutes, stirring often. Add the reserved herbs and the garlic. Continue cooking until their aromas open up, about 30 seconds.
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.
Ladle the soup into bowls, and top each serving with crumbles of goat cheese.