South of France Tomato Soup with Young Chèvre

Serves 3 to 4

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

One recipe Cheaters Homemade Broth or 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 "The Splendid Table's How to Eat Supper" by Lynne Rossetto Kasper and Sally Swift