Smokey Tomato Soup & Lobster Rolls

This is dinner from Wednesday night. Originally I called this soup "Everything but the Kitchen Sink" not because it's has a ton of stuff in it, but I literally had to go digging in my pantry to see what I had that would blend into some soup. This has fast become a staple in our house because it's quick, easy, and oh-so-yummy the next day.

The "Lobster Rolls" are cheating on two fronts: 1) They are lowcal/lowfat and 2) It's not really lobster. It's made with Langostinos from Trader Joes, sauteed until just heated through with 2 T. butter, 2 T. Lemon Juice, 2 T. White Wine, Salt, & Pepper. Reduced the sauce, toasted the rolls, and served with lemon wedges.

The soup is the true yumminess. Here's the recipe:

Delia's "Everything but the Kitchen Sink" Tomato Soup

1 tbsp olive oil
1/2 medium onion
2 cloves garlic clove(s)
14 oz Muir Glen Organic Farm Select Fire roasted diced tomatoes
8 oz canned tomato sauce
1/3 cup wine
2 cups vegetable broth
1 tsp red pepper flakes

Heat the olive oil in a soup pot. Add the onion and garlic at saute until soft and fragrant, about 5 minutes. Add the diced tomatoes and bring to a simmer. Add the tomato sauce, wine, vegetable broth, and red pepper flakes and bring to a boil. Reduce heat, and let simmer about 10 minutes. Puree the soup in a blender or with a hand blender, then warm again for another 5 minutes. Serves 4 as a side.