Tomato, Basil And Cheddar Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/4 cup yellow onion, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
1 cup low-fat plain yogurt
1 cup cheddar cheese, grated
1/2 teaspoon dried basil
1 teaspoon oregano
2 teaspoons sugar
1/4 teaspoon pepper

Preparation

In soup pot, add olive oil.
Cook onion until tender.
Add garlic and cook a few more minutes.
Add tomatoes (with juice) and vegetable broth.
Stir in basil, oregano, sugar, pepper.
Simmer about 15 minutes.
Use stick blender to smooth to desired consistancy.
Add yogurt and cheese and heat through.