Directions:
- Preheat oven to 400 degrees F.
- Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
- Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
- Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
- Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
- Refrigerate several hours. Serve garnished with fresh chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 843.34 Kcal (3531 kJ) | ||
| Calories from fat | 171.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 29% | |
|---|---|---|---|
| Cholesterol | 193.22mg | 64% | |
| Sodium | 6075.55mg | 253% | |
| Potassium | 199.02mg | 4% | |
| Total Carbs | 78.71g | 26% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 22.09g | 88% | |
| Protein | 111.57g | 223% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 358.2 Kcal (1500 kJ) | ||
| Calories from fat | 72.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 29% | |
|---|---|---|---|
| Cholesterol | 82.07mg | 64% | |
| Sodium | 2580.54mg | 253% | |
| Potassium | 84.53mg | 4% | |
| Total Carbs | 33.43g | 26% | |
| Sugars | 1.46g | 14% | |
| Dietary Fiber | 9.38g | 88% | |
| Protein | 47.39g | 223% | |
| Vitamin C | 2.2mg | 9% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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