Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture 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.
Remove the bay leaves.
Puree the soup using an immersion blender.
Add the cream, and stir until well blended.
Taste and adjust seasonings as desired.