Grilled Vegetable Soup with Goat Cheese Toasts

Ingredients

• 1 small eggplant, sliced lengthwise 1/2 inch thick
• 1 medium zucchini, sliced lengthwise 1/2 inch thick
• 1 medium yellow squash, sliced lengthwise 1/2 inch thick
• 1 medium red onion, cut crosswise into 4 slices
• 2 teaspoons olive oil plus more for brushing
• 1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
• 2 garlic cloves, minced
• 1 1/2 pounds ripe tomatoes, coarsely chopped
• 3 cups chicken stock or canned low-sodium broth
• Salt and freshly ground pepper
• 1 tablespoon finely chopped fresh basil
• 1 1/2 teaspoons finely chopped fresh oregano
• 4 thick slices of country bread
• 3 ounces mild goat cheese, at room temperature
• 1 tablespoon heavy cream (optional)

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