Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4–5 minutes until it turns soft and slightly translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.

Pro tip: Don’t rush this step—the slow sauté builds the flavor base for the entire soup.

Add the tomato paste to the pot and stir it into the onions and garlic. Let it cook for about 1–2 minutes to deepen its flavor. Then pour in the crushed tomatoes and mix everything together until well combined.

Sprinkle in the dried basil, oregano, sugar, salt, black pepper, and red pepper flakes if using. Stir well.

Pro tip: Cooking the tomato paste briefly before adding liquids removes its raw taste and makes the soup richer.

Pour in the vegetable (or chicken) broth and stir until everything is fully blended. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes.

This allows all the flavors to come together and deepen.

Pro tip: Keep the simmer gentle—too much boiling can make the flavors feel sharp instead of balanced.

Remove the pot from heat. Carefully blend the soup using an immersion blender until smooth and creamy. If using a countertop blender, work in batches and be cautious with the hot liquid.

Pro tip: Blend thoroughly for that silky creamy tomato soup texture—this is where the magic happens.

Return the blended soup to low heat. Add the cottage cheese and stir until fully incorporated. You can also blend it again for an extra smooth finish if you prefer.

Let it heat gently for another 2–3 minutes without boiling.

Pro tip: Avoid boiling after adding cottage cheese—it helps keep the texture creamy and prevents curdling.

Taste the soup and adjust seasoning if needed. Add more salt, pepper, or herbs to your liking. Ladle into bowls and garnish with fresh basil if desired.

Serve warm and enjoy immediately for the best flavor and texture.