Pour the canned whole peeled tomatoes into a blender. Blend on high until perfectly smooth, about 30 seconds.

In a large pot over medium heat, add a splash of olive oil and sauté minced garlic until fragrant, about 1-2 minutes. Pour in the pureed tomatoes and chicken or vegetable stock.

Increase heat and bring soup to a gentle boil, about 3-4 minutes. Reduce heat to low and let simmer for 2-3 minutes.

Taste the soup. If slightly bitter, add baking soda incrementally until flavors balance.

Take 1/4 cup of hot soup and mix into the heavy cream to temper. Stir until well combined.

Slowly pour the tempered cream mixture into the pot of simmering soup. Add grated parmesan and stir continuously.

Use an immersion blender to blend soup until desired smoothness is reached, about 1-2 minutes.

Ladle soup into warm bowls and garnish with grated parmesan, basil leaves, or croutons.