Tangy Tomato Soup


1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1/8 tsp. pepper
1 tsp. sugar
2 (14 oz.) cans seasoned diced tomatoes, undrained
15 oz. can tomato sauce
2 (14 oz.) cans vegetable broth
1 cup shredded Colby cheese


Cook the onions and garlic in the oil in a 4 quart pot. Add tomatoes, their juice and the tomato sauce. Raise heat to high, cover, and bring to a boil. Stir in vegetable broth and bring to a boil again. Reduce heat to low, cover, and let simmer for 10 minutes. Sprinkle each serving with the cheese

Recipe via The Spruce