Select Saute setting, medium heat. Add olive oil and butter and melt. Add onions and celery and cook until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Secure the lid and pressure cook on High for 4 minutes.

Once cooking is complete, allow the pot to release pressure naturally for 10 minutes, then do a quick release. Remove lid carefully. Remove bay leaf, then using an immersion blender directly in the pressure cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.

In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into the pot. Add parmesan cheese. Select Sauté, medium heat, and warm until cheese is melted and soup is desired temperature, stirring frequently.

In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Bring to a boil, cover and simmer for 30 minutes.

Remove bay leaf, then using an immersion blender directly in the pot, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.

In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into the pot. Add parmesan cheese. Over medium heat, melt the cheese and warm soup until the desired temperature is reached, stirring frequently

In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Cover and cook on Low for 6 to 8 hours.

Remove bay leaf, then using an immersion blender directly in the slow cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.

In a small bowl add 1/2 cup of hot juices and mix with whipping cream. Add into the pot. Add parmesan cheese. Continue to melt the cheese and warm soup until the desired temperature is reached, stirring occasionally.

Preheat oven to 350 degrees F. On a cookie sheet with a piece of parchment paper, drop 1 tbsp of parmesan for each crisp. Top with fresh basil and a sprinkle of garlic powder. Spread out evenly. Bake 10 to 15 minutes until golden and crispy.

Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp! Adjust seasoning, salt, and pepper as needed!