The Hungry Bookworm

The other day I made a some of these yummy roasted vegetables and had some left over...so I made it into WONDERFUL veggie soup...reminiscent of a creamy pumpkin soup but with a great flavor...due to the mixture of garlic, onions, butternut squash, sweet potatoes, pears, tomatoes...

Creamy "Ratatouille" Soup

3-4 Cups leftover roasted veggies
3 C chicken broth
1 C milk
4 T flour (Wondra is good)
8 oz. pkg cream cheese (fat free or low fat works fine)

Blend the veggies with some of the chicken broth until smooth.
Mix the flour and milk and stir into the veggie mix in soup pot. Simmer until it thickens somewhat.
Soften the cream cheese in the microwave; add by small spoonfuls blending throughly. Simmer 20 minutes. Serve with nutmeg...maybe a bit of sour cream. It was delicious!