Recipe #40 Tomato, Basil, and Cheddar Soup

This week's recipe I found on Pinterest, not sure the origination of it.  I keep waiting for colder weather and we actually had it for a few days, so time to make soup!  This one was simple, but of course I changed it just slightly because of what I had on hand, i.e., I used chicken broth instead of vegetable, and 3-cheese Mexican shredded  instead of cheddar.  Everything else was pretty much the same.  It was easy and delish.  This is week 40, 12 more to go.  Happy Cooking!

Tomato, Basil and Cheddar Soup

Makes 6 servings

• 2 28-oz. cans of diced tomatoes
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 1 tsp olive oil
• 2 cups of vegetable broth
• 1 cup of plain Greek yogurt
• 1 cup cheddar cheese, grated
• 1/2 cup basil, chopped, loosely packed
• 2 tsp of oregano
• 1 tsp sugar
• salt and pepper to taste

Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four 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.

Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir 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 cheddar cheese if desired.