Heat the oil in a stockpot over medium-high heat until the oil shimmers. Add the onion and cook and stir until translucent, about 6 minutes. Add the peas, broth, remaining vegetables, herbs, salt and pepper. Stir and cook for 40 minutes over medium heat until peas are tender.
While the soup cooks, place the garlic, butter and cheese in the blender jar and pulse until smooth. Scrape the butter from the jar and spread on the cut sides of the bread. Broil for 3 to 4 minutes or until lightly golden brown and bubbly. Remove, cool and slice thickly.
When the vegetables are tender, cool the soup to lukewarm and add to the blender in batches. Select Auto 1 and blend until smooth. Repeat with remaining soup until it is blended throughout. Re-heat briefly in the stockpot, if desired, or ladle into bowls and serve with the bread.