Pre-heat oven to 400°F (200°C).
Brush both sides of each baguette slice with some of the olive oil. Place on a baking sheet and bake for 6 minutes, turning once. Set aside.
Meanwhile, in a large pot, heat remaining olive oil over medium heat and add onion and potato. Sauté until onions are transparent, about 5 minutes. Add garlic and oregano and sauté a few minutes more. Add roasted red peppers and broth. Cover and simmer for 20 minutes or until potatoes are fork tender. Remove from heat and allow soup to cool for 15 minutes.
Transfer mixture to blender and blend until smooth. Transfer back to pot and gently stir in all but ¼ (60 mL) cup of the crumbled feta cheese. Return to low and heat through.
Serve soup in shallow bowls topped with two baguette slices and remaining crumbled feta.