Tomato Soup


2 lb tomatoes, chopped
1 onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
4 large garlic cloves, chopped
1 jalapeno, chopped
2 tablespoons cumin seeds
1/2 stick butter or enough olive oil to coat bottom of pan
3 cups chicken stock
4 tablespoons parsley, chopped
Salt and pepper to taste

Fresh basil and feta cheese

Melt butter or heat olive oil in large pot. Sauté cumin seeds for about 2 minutes. Add garlic, onion, and jalapeno. Sauté for about 1 minute. Add carrot and celery. Sauté about 5 minutes. Add tomatoes. Cook for another 2 minutes. Add chicken stock, salt, and pepper. Bring to a boil. Reduce heat and simmer until all vegetables are tender. Puree using handheld blender or pour ingredients into food processor. Blend well and pour ingredients back into pot. Add parsley and simmer on low heat about 10 minutes. Season with more salt and pepper if necessary. Serve hot with fresh basil and feta.