In a large pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until burst, about 5 minutes. Squash the tomatoes with a wooden spoon. Stir in the stock and hot sauce, bring to a boil and cook until slightly reduced, about 2 minutes.
While the stoup is cooking, toast the bread. Butter the toast liberally, then finely chop. Transfer the breadcrumbs to a bowl and mix in the tarragon and parsley.
Ladle the stoup into shallow bowls and top with the breadcrumbs and lots of cheese.