Ratatouille Soup

INGREDIENTS

• 1 small zucchini, diced
• 1 28-ounce can whole San Marzano tomatoes, crushed
• 1 cup coarsely grated gruyere or Swiss cheese
• Freshly ground pepper
• 1 yellow bell pepper, diced
• Kosher salt
• 1 large onion, diced
• 8 thick slices baguette
• 3 to 4 teaspoons herbes de Provence
• 1 small Japanese eggplant, diced
• 2 cups low-sodium chicken or vegetable broth
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Large handful of fresh basil leaves, torn
• 4 cloves garlic, smashed