01 -
Heat olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 4–5 minutes. Add the minced garlic and cook for another minute. Deglaze the pot with a splash of vegetable broth if needed.
02 -
Stir in the tomato paste and cook for 1 minute. Add the sugar and dried basil, stirring to combine.
03 -
Add the canned tomatoes (with liquid) and vegetable broth to the pot. Cover and simmer for 20 minutes, stirring occasionally. Add more salt if desired.
04 -
Transfer the soup to a blender along with the cottage cheese. Blend until smooth. (Note: Blend in batches if necessary, and be cautious when blending hot liquids. Leave space for steam to escape.)
05 -
Serve the soup as is or garnish with Parmesan, fresh basil, and pepper.