INGREDIENTS
•
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