Place onions, carrots, corn, broth, vinegar and 1 1/2 teaspoons herbes de provence in slow cooker. Cover and cook on low for 3 hours.
Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt pepper and remaining 1/2 teaspoon herbes de provence; set aside.
Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice if desired.