Spaanse tomatensoep met verse groenten

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500 gr (tros)tomaten
2 eetlepels olijfolie
2 fijngehakte teentjes knoflook
1 blikje tomatenpuree á 68 gr
1 pak gezeefde tomaten á 500 gr
2 rode uien in grove stukken
2 worteltjes in plakjes
2 stengels bleekselderij in plakjes
1 rood pepertje in ringetjes
2 laurierblaadjes
1 kruidenbouillontablet
peper, zout
2 takjes bladselderij

Ontvel de tomaten en snijd ze in stukken.
Verhit de olie in en ruime pan en fruit hierin de teentjes
knoflook met de tomatenpuree.
Voeg de gezeefde tomaten, de uien, de stukken tomaat, de
wortel- en bleekselderijplakjes, de peperringetjes, de
laurierblaadjes, het bouillontablet en 3 dl heet water
toe.
Laat de soep 20 minuten zachtjes koken.
Breng de soep op smaak met peper, zout en wat selderijblaadjes
en serveer met boerenbrood en kleine (Spaanse) worstjes.