Heat oil in medium saucepan over medium high heat

Add carrots, onions, and dried basil; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.

Add tomatoes, broth, and salt; cook, stirring frequently, for 2 to 3 minutes, or until it reaches a gentle boil. Reduce heat to low. Gently boil for 15 minutes.

Place soup in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.

Return soup to saucepan. Add almond milk; cook over medium low heat, during frequently, for 1 to 2 minutes, or until heated through. Do not let soup come to a boil.

Evenly divide soup into eight serving bowls. To each serving with 1 tsp cheese and 1 tbsp fresh basil.