• Cut the bread into cubes about 1x1 cm in size. Lay the bread on a baking sheet.

• Next, pour the oil on the bread, sprinkle with half the oregano, add salt and pepper, and mix well. Bake at 180 °C for about 10 to 12 minutes until the bread is crispy.

• Peel the vegetables and cut them into medium-sized pieces, and cut the garlic in half.

• Put the vegetables in a cooking pot and add water to until the surface is 2 cm over the vegetables. Add seasonings, laurel leaf, a little salt and pepper and the remaining oregano. Bring to a boil and simmer until all the vegetables are cooked through.

• Then, remove the laurel leaf, pour away the stock and blend the vegetables with an immersion blender to make a puree. Add the processed cheese and cream.

• Beat up with a blender once again, add broth to get the required consistency, and bring to a boil. Add salt to taste.

• Pour the soup into bowls and serve with croutons.