Set the Instant Pot to sauté mode and heat oil.
Add Onion, Celery, Garlic, Carrots, Tomatoes, Oregano, Basil and Parsley
cook for a minute until fragrant.
Add Broth and Salt. Mix well.
Close the Instant Pot with pressure valve to sealing.
Set the Instant Pot to Manual/Pressure Cook for 8 minutes.
Followed by quick release or NPR.
Open the Instant Pot, and carefully puree the soup using an immersion blender.
Set the Instant Pot to Sauté mode.
Stir in Honey, Cream and Pepper.
Ladle into bowls, sprinkle some Cayenne Pepper for an extra kick.
Enjoy hot with crunchy croutons.
It is totally acceptable to use dried herbs instead of fresh.
However, the flavor is much better with fresh herbs.
I prefer to use more veggies (closer to a cup of celery and more tomatoes) to make my soup thicker
(the first time I made it to the ingredients, it came out a bit thinner than I like).
I suggest taking out the liquid prior to pureeing.
You can also add some back if it’s too thick for your liking.
My favorite is to make this with grilled cheese sandwiches!