Using the sauté setting of the electric pressure cooker, sauté the peppers and tomatoes for about 5 minutes.

Add the onion powder, thyme, parmesan cheese, basil and garlic, salt, sauté for 1-2 minutes more.

Turn off heat and stir.

Secure the lid and cook using the soup setting, or cook for 15 minutes at high pressure.

Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.

Puree the soup using an immersion blender.

Add the cream, and stir until well blended.

Taste and adjust seasonings as desired.