For soup we need a vegetable broth. It can be cooked according to your favorite recipe. For this I took two small potatoes, carrots and onions. Boiled over low heat.
Eggplant peel, cut into cubes, salt. Leave for 20 min then wash with cold water, dry it with a towel.
When applying for this soup I used the bread plates from rolls are slightly browned in the oven or on the grill. If you want to just serve soup, then for the recipe to still use the crumb.
Mushrooms cut at random. Onions also cut.
Fry mushrooms with onions in vegetable oil. In the process of roasting add 2 tbsp soy sauce, do not salt. Mushrooms and soy sauce are a great combination that can be used in any dish.
Eggplant fry with the addition of 2 tbsp soy sauce, not salt.
Tomato cut, lower in boiling water for 2 min. Remove the peel. Cut into dice.
The pulp is dried in the pan.
To eggplant add mushrooms, tomato, pulp and broth. Also I added dried garlic. If you use fresh, then fry it with eggplant. Stew all together on low heat for 10 min. Then using a blender all grind. The amount of broth is adjustable to your liking. Salt and pepper if necessary.
You can submit each in a plate, but I highly recommend to do this in a bread saucers. You eat soup, and it in turn impregnates crispy bread, which you will eat at the end.