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.
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