Preheat oven to 400 degrees F. Layer tomatoes (cut side up) in a foil or parchment paper lined baking tray. Drizzle with olive oil and season with salt & pepper. Roast for 45 - 65 minutes.
Heat pressure cooker to medium high heat (Instant Pot: press Sauté button, then adjust button to Sauté More function). Pot should be as hot as it can get (Instant Pot: wait until indicator says HOT).
Sauté onions in 1 tablespoon butter for 2 – 3 minutes. Stir in in garlic and sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
Deglaze the pot by pouring in about 1/2 cup vegetable broth into the pot. Scrape all the brown bits off bottom of the pot with a wooden spoon.
Add roasted tomatoes, 2 tbsp jasmine rice, 2 tablespoons fresh basil to the pot. Pour in 2 tablespoons soy sauce, sugar and remaining vegetable broth. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minute Natural Release. Open the lid carefully.
Blend tomato soup with an immersion hand blender to desired consistency. Taste the soup and season with salt if necessary. If the soup is too acidic, add a few more pinches of sugar to balance the flavor.
Garnish with fresh basil, homemade croutons and Fresh grated Parmesan cheese.