Instant pot tomato soup

• 1 onion, diced
• 3 large carrots, chopped
• 2 cloves garlic minced
• 1 TBSP extra virgin olive oil
• 28 oz canned crushed or diced tomatoes
• 1 cup low-sodium vegetable broth or chicken broth
• 1-2 tsp sugar (optional)
• 1 TBSP tomato paste
• 1/4 cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish
• 1/4 tsp dried oregano
• salt and pepper to taste

1. Switch the instant pot to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
2. To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. 
3. Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
4. Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
5. Use a hand held immersion blender to puree until smooth. 
6. Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of heavy cream can be added (after cooking) for a creamy soup. 
7. Serve with a grilled cheese sandwich.