Provençal Tomato Soup With Chèvre
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon fennel seed
- 1⁄2 cup extra virgin olive oil, approximately
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 1⁄4 cup tomato paste
- 1⁄3 cup dry vermouth
- 1 (28 ounce) can whole tomatoes, crushed by hand or 2 lbs fresh tomatoes, peeled, seeded, and chopped
- 4 cups chicken broth or 4 cups vegetable broth
- 1⁄4 teaspoon ground cinnamon
- 4 ounces fresh goat cheese
directions
- Fill the bottom of a heavy soup pot (5 to 6 quarts) with olive oil. Over medium-high heat, cook the onions with a pinch of salt until golden, 5 to 8 minutes, stirring often. In the meantime, lightly crush the spices in a small bowl or with a mortar and pestle, to release the flavors. Add the spices and garlic to the onions and cook until the aromas open, about 30 seconds.
- Stir in the tomato paste and continue stirring until no lumps remain. Add the vermouth and cook for 1 minute, then add the tomatoes. Bring to a boil, cook for two minutes, then add the broth. Bring to a simmer, cover, and cook for 20 minutes.
- Stir in the cinnamon and season to taste with salt and pepper. Ladle the soup into bowls and top with crumbled goat cheese.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!