Heat oil: Begin by adding olive oil to a large pot over medium heat. Let it warm for about 1-2 minutes, then sauté the diced onion until softened, which should take around 4-5 minutes.

Add garlic: Stir in the minced garlic and let it cook for an additional minute. Once fragrant, sprinkle in the kosher salt to enhance the flavors.

Incorporate tomato paste: Add the tomato paste, sugar, and dried basil to the pot. Allow this mixture to cook for one minute, stirring occasionally to meld the flavors beautifully.

Combine main ingredients: Pour in the canned whole tomatoes (with their liquid) and the low-sodium vegetable broth. Cover the pot and let it simmer for about 20 minutes, stirring occasionally.

Blend the soup: Carefully transfer the soup in batches to a blender and add the cottage cheese. Blend until smooth, achieving a creamy consistency.

Reheat and serve: Return the blended soup to the pot. Gently reheat it over low heat, stirring until warmed through. Serve topped with optional parmesan and fresh basil for a delightful finish.