Combine first 5 ingredients and spread evenly in 9- by 13-inch pan. Pour 1 cup broth over vegetables. Bake for 45 to 55 minutes, stirring occasionally, or until broth is absorbed and vegetables are tender and caramelized. Allow the vegetables to cool slightly before blending.
Add roasted vegetables, remaining broth (1/2 cup) and the Neufchatel cheese to jar and secure lid.