Wash the vegetables well, dry. To prepare the soy sauce and rice vinegar "Kikkoman".

In olive oil fry the peeled and coarsely chopped carrots. Add the onion and fennel. Lightly fry.

Add the coarsely chopped eggplant, zucchini and bell pepper. Fry for 2-3 minutes.

Wash and peel the skin on the mushroom caps, cut into four pieces, add to vegetables. Peel tomatoes cut into crosswise, pour boiling water, peel, slice, add to vegetables.

Pour in the vegetable broth. The broth should barely cover the vegetables. Bring to boil and cook on low heat for 15 minutes. Add soy sauce and rice vinegar, and Chile to taste. After a while, drain about a Cup of broth with an immersion blender to blend the soup. Gradually adding the broth, bring to desired consistency. Add cream, return to fire, season with salt and pepper to taste. To turn off the stove, let stand for 10 minutes.

Pour into soup bowls, sprinkle with Parmesan, garnish with greens. Serve immediately.