Maak de groenten schoon. Snij de tomaten in vieren en verwijder het harde gedeelte. Pel en snipper de ui en de knoflook, snij de wortel in kleine blokjes en ris de blaadjes van de takjes tijm
Verhit de (olijf)olie in een soeppan en fruit hierin de ui, knoflook en wortel 5 minuten op lage temperatuur. Voeg de tomatenpuree en tijm toe en bak al roerend 2 minuten op middelhoge temperatuur.
Voeg de tomaten, het water en de runderbouillonblokjes toe, breng aan de kook en laat de soep afgedekt 10-15 minuten zachtjes koken.
Pureer de soep met de staafmixer, proef en breng op smaak met de peper.
Tip
Voeg eventueel soepballetjes of vermicelli toe. Geef de soep een Italiaans tintje door vlak voor server een beetje pesto door de soep te roeren
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