Instant Pot Tomato Basil Soup

Turn the Instant Pot on in Sauté mode and heat up the olive oil, add the chopped carrots, onion, celery, and garlic, and sauté until soft.

Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil, and oregano, and stir well.

Put the lid on the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and set time for 10 minutes. Allow to naturally release the steam.

While the ingredients are cooking, add the butter and flour to a small saucepan on the stove and cook over medium heat, stirring constantly until golden brown in color. Remove from heat and wait for the Instant Pot to finish cooking.

Once the pressure in the Instant Pot has released, add the roux (butter and flour mixture) to the soup in the Instant Pot and stir. Use the immersion blender to make the soup into a smooth and creamy consistency. You can use a regular blender if you don't have an immersion blender. See NOTE.

Add the Parmesan, cream, salt, and pepper and stir until well combined.

Serve immediately with additional Parmesan cheese and croutons, if desired.