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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.63 Kcal (1347 kJ) | ||
| Calories from fat | 239.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.57g | 41% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 7% | |
| Sodium | 648.59mg | 27% | |
| Potassium | 349.36mg | 7% | |
| Total Carbs | 10.22g | 3% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 1mg | 5% | |
| Calcium | 205.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 114.48 Kcal (479 kJ) | ||
| Calories from fat | 85.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 41% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 7% | |
| Sodium | 230.87mg | 27% | |
| Potassium | 124.36mg | 7% | |
| Total Carbs | 3.64g | 3% | |
| Sugars | 1.44g | 16% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 2.51g | 14% | |
| Vitamin C | 6.6mg | 31% | |
| Iron | 0.3mg | 5% | |
| Calcium | 73.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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