In a large, thick bottom saucepan, heat the oil over medium heat. Add the onion, garlic, 1/2 of the oregano, 1/2 of the thyme, 1/2 of the basil and cook until tender/soft, stirring often, this should take about 5 minutes.
Add the tomatoes and gently cook them, stirring frequently for 3-5 minutes. Stir in the broth, tomato paste and sugar. Season to taste with sea salt and fresh ground pepper.
Bring to a boil, reduce heat and simmer for 20 minutes, uncovered. Whip with a handheld blender until smooth.
Pour into individual bowls and top with remaining fresh herbs and freshly grated parmesan cheese.