Heat olive oil in a pot, and saute onions until soft and translucent.

Add minced garlic, and cook for 1 minute or until it's fragrant.

Add carrot and celery, and cook until they soften.

Add the tomatoes, salt, and pepper.

Add some parsley leaves (optional), and vegetable stock.

Lower the heat, and simmer for 30 minutes.

Allow it to slightly cool, then blend until smooth using an immersion blender.

Mix in heavy cream, and serve.

Add all of the ingredients to the soup maker, make sure that you do not cross the MAX line.

Allow the soup to be cooked on "Smooth" setting.

Open the lid, and allow the soup to cool down for a couple of minutes, then mix in the heavy cream and serve.

In the Instant Pot, heat olive oil on SAUTE setting, and saute onions until soft and translucent.

Add minced garlic, and cook for 1 minute or until it's fragrant.

Add carrot and celery, and cook until they soften.

Switch off the SAUTE setting then add the tomatoes, salt, and pepper.

Add some parsley leaves (optional), and vegetable stock.

Cover with the lid, and make sure that the vent is on SEALING position.

Press on PRESSURE COOK or MANUAL, and set at 10 minutes. Allow the Instant Pot to come to pressure and cook.

Open the lid, and blend the soup until smooth using an immersion blender.

Mix in heavy cream, and serve.