Grilled Vegetable Soup With Goat Cheese Toasts

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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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