Step 1

Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.

Step 2

Roast tomatoes in the oven for 45-60 minutes, set aside.

Step 3

Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.

Step 4

Add the garlic and cook an additional minute.

Step 5

Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.

Step 6

Add the chicken stock and roasted tomato halves.

Step 7

Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.

Step 8

Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.

Step 9

Stir in the heavy cream.

Step 10

Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!