Creamy Roasted Tomato Soup

• 2 lb. (900 g) plum tomatoes, cut into 1-1/4-inch pieces Safeway 1 lb For $1.29 thru 02/09
• 1 onion, cut into 1-1/4-inch pieces
• 2 Tbsp. olive oil
• 1 cup 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/2 cup skim milk

1. Heat oven to 400F.
2. Toss vegetables with oil on parchment-covered rimmed baking sheet; spread to form even layer.
3. Bake 30 min.
4. or until vegetables are softened; cool 5 min.
5. Spoon vegetables into large saucepan.
6. Add broth; blend with immersion blender until smooth.
7. Mix cream cheese product and milk until blended.
8. Add to soup; mix well.
9. Cook on medium heat 3 to 5 min.
10. or until heated through, stirring constantly.

onion, olive oil, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/creamy-roasted-tomato-soup-145774.aspx (may not work)