Cook onions/shallots/garlic/carrots for 7-10 mins on low heat until softened
Add pesto, stir, and cook for 2 – 3 minutes
Add tomatoes, bring pot to a simmer on high heat, then bring back on low
Add the salt and the broth. Cook uncovered on lowest heat for 20 minutes
Turn off the heat. Blend the soup in a blender or food processor until smooth. You could also use an immersion blender right in the pot.
Put the soup back to the pot and add the milk
Let simmer on lowest heat and start making your cheese.
Cut cheese into little cubes, and then put the cheese on a greased pan and cook until all sides get golden brown.
Ladle soup into bowls and top with cheese