First thing you will need is
10-12 medium sized tomatoes
one small white onion
16 oz heavy whipping cream
32 oz vegetable stock use 3 cups only add more if need to.
three cloves of garlic
You will need to blanch the tomatoes if you have an instant pot or pressure cooker they cook in two minutes in the instant pot peel the skins and purée in food processor
(Or bring water to a boil drop tomatoes in until skins start to peel off remove from boiling water and peel skins)
You will dice the onions as small as you can get them and mince garlic. Chop two handfuls fresh basil. Add to a pan wit olive oil and heat leave until onions and garlic are tender.
Add the olive oil, onions and garlic to tomato purée in a pot. Add heavy whipping cream and vegetable stock bring to a boil.
Once boiling turn down and let simmer for 20 mins stirring occasionally. Add salt and pepper to taste. Top with fresh basil and Parmesan cheese. Serve with a side of crusty bread or croutons.