Arrange the sliced tomato, onion, and garlic in a baking sheet.
Drizzle olive oil over the vegetables.
Bake them for 20 minutes.
Add these to the Instant pot container, along with vegetable stock and water.
Set the Instant pot timer for 10 minutes.
Allow it to cool down. Once the pressure is released, blend it to the silky consistency.
Transfer to serving bowl.
Sprinkle salt and crushed black pepper, garnish with minced cilantro and croutons.
And enjoy hot.
To store the leftover, You may use a sealed container. If stored properly in a sealed container, it stays good for two days in the refrigerator and two months in the freezer.To make it protein rich, you may add shredded chicken.