TOMATO, BASIL & CHEDDAR SOUP

Steps:

• Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about 3-4 minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper to taste. Place the lid back onto the pot and allow to simmer ten minutes. At the end, sitr in the greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheese and dollop of sour cream if desired.