• Preheat the oven to 425°F (218°C).
• In a big bowl: combine fresh cherry tomatoes, minced garlic, chopped onions, olive oil, salt and pepper. Toss/mix until evenly coated.
• Transfer and spread the tomatoes on a baking sheet (13" x 9").
• Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).
• Place the roasted tomatoes in the pressure cooker.
• Pour chicken broth and sugar in the cooker. Stir and mix.
• Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Remove the lid. Press the cancel button.
• Using a handle blender (if you don't have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
• Set cooker back to saute-high and bring to a simmer.
• Stovetop: Heat a sauce pan to medium-high. Then add 2 tbsp butter and 2 tbsp olive oil. Cook until the butter is fully melted. Turn the heat down to medium, then add 2 tbsp flour. Whisk until the flour is fully dissolved and creamy.

  Microwave: Heat butter and oil for 1-2 minutes or until fully melted and hot. Add flour then whisk until the flour is fully dissolved and creamy. 
• Pour the flour mixture into the cooker and whisk.
• Add fresh chopped basils and stir.
• Season with salt and pepper to taste.
• Simmer for 7-10 minutes or until desired thickness/consistency. Press the canel button.
• Strain the tomato soup, using a fine wire mesh. With a whisk or wooden spoon gently work/press the tomatoes through the mesh (discard the seeds). Return the soup to the cooker.

Serve with cracker, grilled cheese or bread.

Serve immediately and enjoy!