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. ---------------------------------------------------------------------------
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