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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Stir in the cinnamon and season to taste with salt and pepper. Ladle the soup into bowls and top with crumbled goat cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
extra virgin olive oil	1/2	cup		-	-	-	-
onion	3		chopped	132.0	30.822	3.63	0.33
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
vermouth	1/3	cup		-	-	-	-
tomato	1	can	crushed peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cinnamon	1/4	teaspoon	ground	-	-	-	-
goat cheese	4	ounces		512.568	2.4608	34.6097	40.3591

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.