Set the instant pot to saute mode. Add the oil, onion, garlic, and carrot. Saute until onions are translucent and tender, about 4 minutes.
Stir in chopped tomatoes, fresh basil, salt, oregano, black pepper, and tomato paste. Saute for 2 minutes.
Put on the lid and set to high pressure for 10 minutes. Turn warm mode off.
Once finished, let the pressure naturally release for 10 minutes.
Blend the soup in a blender/ food processor or an immersion blender until lump-free and creamy.
Turn saute on and stir in heavy cream, parmesan cheese, and vegetable stock. Stir well and cook for a few more minutes until warm. Add additional salt, oregano, or black pepper if needed.
Serve it warm with a delicious grilled cheese sandwich.
Video
Nutrition: Please note that the nutrition label provided is an estimate only.