- 2 pounds plum tomatoes, cut into 1-1/4-inch pieces
- 1 onion, cut into 1-1/4-inch pieces
- 2 tablespoons olive oil
- 1 cup 25%-less-sodium chicken broth
- 1 (10 ounce) tub PHILADELPHIA Light Herb and Garlic Cooking Creme
- Heat oven to 400 degrees F.
- Spread vegetables onto rimmed baking sheet; drizzle with oil. Toss lightly to evenly coat vegetables with oil.
- Bake 30 min.; cool 5 min.
- Transfer vegetables to large saucepan. Add broth; use hand-held blender to blend until smooth.
- Add Cooking Creme; cook on medium heat 3 min. or until heated through, stirring frequently.