Tomato-Basil-Cheddar Soup

Since I've been lucky enough to stay home with my kids, I've been making more of an effort to make meals for my family every night (or close), and meals that are healthy.  I detest the fact that there is high fructose corn syrup in everything.  I discovered that there was high fructose corn syrup in Campbell's tomato soup and have since quit using it.  That was a good six or more months ago, so I've been looking for solutions of tasty tomato soup options ever since.

Ingredients:
2 28 oz. cans of diced tomatoes
1 yellow onion, chopped (Like always, I don't eat onions so I used a good dusting of onion powder instead)
2 cloves of garlic, chopped
1 tsp olive oil
2 cups vegetable broth (I didn't even attempt to look for this in the store because I knew I wouldn't use it if I had leftovers.  Instead I used 2 cups of chicken stock.)
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. (Because I didn't do the onion, I threw in the garlic and onion powder together and cooked for the garlic amount of time.) 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.

I'm not sure if it was the fact that my half cup of basil was not loosely packed or what, but when my husband taste tested this the first time, he said it wasn't super flavorful.  After following the directions and ingredient list above, I added more salt, pepper, oregano, and dried basil to make it more flavorful.  Pair this soup with homemade bread and some mozzarella cheese grilled up grilled cheese style, and yum!  Excellent alternative to store bought soup and it wasn't even hard to make.

Recipe originally from: http://www.epicurious.com/recipes/member/views/TOMATO-BASIL-AND-CHEDDAR-SOUP-51326821