Preheat the oven to 400°F.
Preheat a heavy-bottomed pot over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add in the onions, carrots, celery and garlic, and cook for 3-4 minutes until the vegetables become soft. Add in the stock and crushed tomatoes. Bring up to a bubble then reduce the heat until the soup is simmering and cook for 10-15 minutes.
While the soup is simmering away, mix together the bread cubes, 2 tablespoons of EVOO, garlic flakes, cheese, and oregano in a large mixing bowl and spread them out evenly onto a cookie sheet. Bake in the oven for 10-15 minutes or until crispy and golden. You may have to occasionally give them a turn or two so all the sides get browned.