📖 Instructions

1. First things first: Grab your Instant Pot! Give it a quick rinse, just to be sure. We're aiming for a clean slate of deliciousness here.
2. Next, add the olive oil to your Instant Pot. Don't be shy with it, a nice drizzle will do the trick, about 1 tablespoon.
3. Now, chuck in your chopped onion, garlic, and carrots. Give them a nice little stir to coat them with the oil. Sauté for about 5 minutes, until the onions start to soften up a bit.
4. Time to get our tomatoes in the mix! Pour in those canned tomatoes. Remember to drain them first, and give them a good squeeze to remove any excess liquid. Trust me, it'll improve the consistency of the stew.
5. Add the vegetable broth, bay leaf, and thyme to the Instant Pot. Stir everything together for a lovely combination.
6. Close the lid of your Instant Pot and set it to manual high pressure for 10 minutes. Then you'll need to allow it a natural pressure release for another 10 minutes. Once the pressure releases, carefully open the lid.
7. Now for the creamy part! This is where you decide if you are team 'perfectly smooth' or team 'a little bit chunky'. If you're team smooth, you'll use an immersion blender. If you prefer your soup with a bit of texture, you can skip this step. If you are using an immersion blender, plunge it right into the soup and blend until it reaches your desired consistency.
8. Next, stir in the heavy cream, salt, and pepper. Taste test this and adjust the seasoning to your liking. It's important to keep this part enjoyable, so don't be afraid to add a pinch more salt or pepper if needed. You may need even a smidge of sugar to balance the acidity of the tomatoes.
9. For the final touch, stir in some fresh basil before serving! A little bit goes a long way. This part is all about the look, the aroma, and the final flavor.
10. Serve your soup immediately, with a crusty slice of bread for dipping if you're feeling fancy. You deserve this!