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Combine the herbs in a small cup. Crush them lightly until they become fragrant. Set aside.
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Film the bottom of a 6-quart pot with the olive oil. Heat over medium-high heat. Stir in the onion, salt, and pepper, and cook until golden brown (about 5 to 8 minutes), stirring often. Add the herbs and garlic. Continue cooking until their aromas open up, about 30 seconds.
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Blend in the tomato paste until there are no lumps, then add the vermouth and tomatoes. Boil for 2 minutes. Pour in the broth, blend, adjust heat to a light bubble, and cover completely. Cook 20 minutes. Then blend in the cinnamon, and taste the soup for seasoning. Ladle it into bowls, and top with crumbles of goat cheese.