Start by pouring your canned whole peeled tomatoes into a blender. Blend until smooth and homogenous, which should take about 30 seconds. Pour the tomato puree into a large pot on the stove.

In a skillet, heat a tablespoon of olive oil over medium heat. Once hot, add minced garlic, sautéing for 1-2 minutes until fragrant.

Pour in your chicken or vegetable stock into the pot with the pureed tomatoes and sautéed garlic. Stir well and bring the mixture to a gentle boil over medium-high heat, about 5-7 minutes.

Once boiling, reduce the heat to low and let the soup simmer for 2-3 minutes. If desired, add a pinch of baking soda if the soup tastes bitter.

To prevent curdling, temper your heavy cream by mixing a small amount of the hot soup into it first for about 1-2 minutes. Then slowly pour it back into the pot.

Stir in the grated Parmesan cheese into the soup, letting it melt on low heat for about 10 minutes.

Carefully use an immersion blender to puree the soup again in the pot for about 1-2 minutes for the smoothest texture.

Ladle the hot soup into bowls, garnishing as desired with fresh basil, croutons, or a drizzle of pesto.