Tomato and feta soup, Greek style.

Prepare the tomatoes: Blanch fresh tomatoes briefly in boiling water, peel off the skin and dice. If you are using canned tomatoes, skip this step.
Fry the onions and garlic: Finely chop the onion and garlic. Heat the olive oil in a pan and sauté both over medium heat until translucent.
Add tomatoes: Add the diced tomatoes (or canned tomatoes) to the pot, stir well and simmer for about 10 minutes to break down the tomatoes.
Add vegetable stock and spices: Pour in the vegetable stock and season with oregano, thyme, salt and pepper. Simmer everything on a low heat for about 15 minutes.
Stir in feta: Crumble the feta and add it to the soup. Stir until the cheese melts and a creamy consistency is achieved.
Puree (optional): The soup can be pureed with a hand blender to achieve a smooth consistency. If you prefer a rustic soup with chunks, you can skip this step.
Season and serve: Season the soup to taste, add seasoning if necessary and garnish with fresh parsley.
Serve with fresh flatbread or baguette.