Creamy Vegetable Soup

I was bored tonight, so I decided to experiment while Ryan was working. I looked through our old Kraft Food and Family magazines, as I usually do when looking for inspiration (though I find them much more inspiring for desserts than for anything else). The recipe for Cheddar Biscuits looked good (and it had amusing cheesy pictures of a mother and daughter making them), but then I had to decide what we should eat with said biscuits. Not feeling inclined toward meat, I decided to make vegetable soup based on our experience with chicken pot pie since I felt that the chicken was completely unnecessary in that recipe. So I made the biscuits, put them in the oven, and then pulled out most of the frozen vegetable that we had and some carrots and onion. I chopped about 1/2 cup of carrots and 1/4 cup of onions (both in pretty small pieces) and stir-fried them in Roasted Red Pepper with Parmesan dressing (which is what we used for the chicken pot pie) for about 2 minutes. Then I dumped in the frozen vegetables, which included red pepper, snow peas, corn, peas, and mixed vegetables (probably about 3 cups of vegetable overall--maybe more--I'm bad at estimating such things). I let those cook for a few minutes and stirred them some, added rosemary, thyme, and a bit of savory, and then poured in 2 cups of vegetable broth. After boiling for about 2 minutes with the lid on, I let it simmer on low for another 3-5 minutes, then added about 3 oz of cream cheese and 1 tablespoon half-and-half (only because we had it in the refrigerator from making scones and it needs to be used). After the cream cheese melted, I let everything simmer a few minutes longer and then decided that I wanted it to have thicker broth, so I stirred in some flour. I was a little lazy about that with the first 1/2 tablespoon of flour and just threw it into the pot and stirred. It looked like we were going to have miniature dumplings in the soup, so for the next tablespoon, I applied the method I learned in....a Christian romance novel (isn't that where everyone learns to cook?!): scoop some of the broth out, whisk the flour into that broth until there are no lumps, and then pour the mixture back into the soup and stir. I'm not sure the flour actually contributed anything to the thickness of the broth in this case, but I felt better. I let it cook for another 2 minutes or so and then we ate. It was surprisingly good, especially with the biscuits (we did not put cream cheese on our biscuits, by the way, despite what the recipe says). I was thinking it was also somewhat healthy, but having reviewed the nutrition facts on the biscuits alone, I'm no longer convinced (though I did use skim milk...that has to count for something...and Neufchâtel cheese, not cream cheese). It does contain a lot of vegetables, so I suppose that's good.