In a stock pot, sauté the onion, celery, and carrots in heated olive oil until transparent and then season with the dry herb mix. Add the canned tomatoes, chicken stock and cumin. Cover and bring to a boil and then reduce the heat to medium low, allowing to cook for an additional 20 minutes. Puree the soup to desired consistency with either a stick blender or in batches in a blender. Stir in the heavy cream at the end and add an additional tablespoon of the herb mix.
A garnish of ½ cup plain Greek yogurt combined with a tablespoon fresh chopped basil and parsley can be dolloped on top of the individual bowls of soup at serving time.