Tomato Soup with Goat Cheese

1/2 teaspoon of dried basil
1/2 teaspoon of fennel seeds
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
Olive oil
3 medium onions, chopped fine
Salt and freshly-ground black pepper to taste
3 gloves of garlic, minced
1/4 cup of tomato paste
1/3 cup of dry vermouth
2 pounds of fresh tomatoes (avoid Roma), peeled, seeded, and chopped; or 1 28-ounce can of whole tomatoes with their liquid, crushed
4 cups of vegetable broth
Ground cinnamon to taste
4 ounces of goat cheese, crumbled

Combine all the dried herbs in a small bowl. Crush them slightly until they become fragrant. Set them aside.

Film  the bottom of a large soup pot with olive oil. Heat the pot over medium-high heat.

Stir in the onions, season with the salt and the pepper. Cook until the onions are golden brown, 5 to 8 minutes. Stir the onions often.

Add the reserved herbs and the garlic. Cook 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.

Blend in the cinnamon, and then check the seasonings.

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