South Of France Tomato SSup With Young Chevre
- 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
- 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.
generous, olive oil, onions, salt, garlic, generous, tomatoes, chicken, generous, goat cheese
Taken from www.epicurious.com/recipes/member/views/south-of-france-tomato-s-soup-with-young-chevre-50078296 (may not work)