First, you are going to want to prep the onion, basil and parsley. The recipe moves pretty fast so it's easiest if everything is chopped or diced before you start. Next, set your Ninja Foodi to sautee and add the butter. One the butter is melted add in the onions and cook until they are translucent. This usually takes a few minutes. Then add in the diced tomatoes and tomato juice. Give it a quick stir to combine. Once combined, stir in the sugar, bouillion cubes, salt, and pepper. Give it another quick stir to make sure everything is combined well. Turn off the sautee mode. Place the pressure cooking lid on, lock it in place, and make sure the valve is set to close. Set the pressure cooker to high for 3 minutes. When the time is up, let it to a natural release for 10 minutes. Then manually release the remaining pressure. Remove the lid and stir in the sherry, heavy whipping cream, basil, and parsley. For a smooth soup, take your immersion blender and run it through to puree the tomatoes and herbs. You can also do this in a regular blender but you will need to wait for it to cool so it does not melt your blender. Enjoy!You can sprinkle with a little parmesan cheese or serve with a grilled cheese sandwich like we did.