Tomato, Basil, Cheddar Soup

2 cans diced tomatoes (28 oz.)
1 yellow onion, chopped
2 tablespoons minced garlic
1 teaspoon olive oil
2 cups vegetable broth
1 cup plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped
2 teaspoons oregano
1 teaspoon sugar
Salt & Pepper

In a pot, heat up the olive oil and add the onion. Cook for about 4 minutes, then add in the garlic. Cook for about 2 more minutes. Pour in the tomatoes (juice and all) and the vegetable broth. Bring to a boil. Add the basil, oregano, sugar and salt&pepper; simmer for 10 minutes. Add in the yogurt and cheese; mix well. Take your hand blender and blend up most of the tomatoes and onions. Serve with sour cream, French bread and extra grated cheese.

This was super yummy (and I love tomato soup, by the way). Very creamy, with a hint of tart. The girls actually ate this, which I really didn't think they would. Our only complaint was that it was very acidic. But seriously......good.