Directions

1. Set to "sear" and add olive oil.

2. When hot, add onions, basil, and carrots and sauté for 5 minutes.

3. Add cans of tomatoes, low-sodium chicken broth, salt, and fresh ground black pepper.
4. Close lid and lock. Set to "soup" and adjust for 40 minutes.
5. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
6. Open. Using an immersion blender, blend soup until smooth.
7. Add heavy whipping cream and stir to combine.
8. Pour into bowls, top with basil ribbons and herb croutons, and serve.