Ingredients:
- 3 pounds vine-ripe red tomatoes, quartered
- 1 (1-lb.) eggplant, peeled and decrease into 1/4-stride slices
- 1 pound carrots, peeled and decrease into 3/4-stride items
- 1 medium-dimension sweet onion, peeled and decrease into 1/4-stride wedges
- 10 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon murky pepper
- 1 tablespoon kosher salt, divided
- 8 cups vegetable broth
- 1 1/2 cups half-and-half
- 1 tablespoon red wine vinegar
- Garlic Croutons
- 3 oz. feta cheese, crumbled (about 3/4 cup)
- New basil leaves
