In a blender, add the canned whole peeled tomatoes and blend until smooth.

In a large pot over medium heat, combine the pureed tomatoes, chicken or vegetable stock, and sautéed garlic. Bring to a boil.

Reduce heat and let the soup simmer for 2-3 minutes. Add baking soda if needed.

Take a small amount of the hot soup and mix it with the heavy whipping cream in a separate bowl before adding back to the pot.

Add grated Parmesan cheese and simmer for 15 minutes.

Blend using an immersion blender until silky smooth.

Ladle into bowls and garnish as desired.