Place about 20 large whole tomatoes in a roasting pan. Sprinkle with olive oil and add chopped garlic and salt and pepper.
Cook in 375 degree oven for about and hour, or until the skins are popping open.
Remove from oven and let cool to the touch. Pinch the skin on the tomatoes and pull off to peel the tomatoes.
In a large soup kettle on top of the stove, sweat the chopped onion in olive oil. Add two cups of red wine, the oregano, and basil. Cook until it reduces to half.
Add 4 cups of chicken broth, sugar and peeled tomatoes and their juices. Cook and additional 1/2 hour. Add baking soda.
Before serving add 1 1/2 cups whipping cream. Whip the other 1/2 cup into soft peaks. Add parmesan cheese and a spoonful of the whipped cream to each serving.