In a pot, saute chopped onion, minced garlic and chopped carrots in olive oil until the onions are transparent.
Add chopped tomatoes, vegetable stock, and basil leaves. Turn the heat down to low and let the flavors simmer for 30 plus minutes- stirring every few minutes.
Turn off heat and let cool a little. Using your immersion blender, blend the soup until smooth and add milk or cream if desired.
Set Instant Pot to the saute setting and add olive oil and onion. Saute until the onion is transparent.
Add tomatoes, carrots, tomatoes, garlic, basil, and stock.
Close the Instant Pot lid and push the “Soup” setting, or cook for 12 minutes on high pressure.
Let the pressure naturally release. Blend soup with an immersion blender. Add the desired amount of milk or cream as you are about to eat it.