Set Instant Pot to saute and add in butter and olive oil when it’s hot.  Saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Lock lid and set for 5 minutes. After cook time do a full natural release.

Remove lid.  Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

In a large pot or dutch oven, add in butter and olive oil and saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Cook for 30 minutes or until carrots are soft and easy to puree, or transfer to a crock pot and cook on low for 6-8 hours.  Check carrots for softness.  

Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

Preheat your oven 400 degrees.  Line a baking sheet with parchment paper and spray with cooking oil spray or use a silpat.

Arrange Cheddar cheese (or cheese of your choice) in 10 small ½ tablespoon heaps on the prepared baking sheet.

Bake in the preheated oven until golden brown, about 7 minutes. Keep watch because they burn quick. Cool for 5 to 10 minutes before removing from baking sheets.