On saute add coconut oil.
Once melted add onions and cook for 1-minute stirring occasionally.
Add olive oil, garlic, carrots, and celery. Cook for 4-5 minutes stirring occasionally.
Add flour and cook for an additional minute.
Add tomatoes and juice from the can, breaking up tomatoes with a wooden spoon.
Add broth, milk, basil and parmesan rind.
Cover and cook on soup with high pressure for 30 minutes. Release steam on quick or natural release.
Remove cheese rind and blend with an immersion blender (or ladle into a blender).
Add fresh Parmesan, salt and pepper to taste.