Ingredients:

• 3 (14-ounce) cans low-sodium chicken broth
• 1 head of cauliflower, cut into 1-inch pieces
• 1–2 tablespoons lemon juice
• 2 bay leaves
• 1 clove garlic, diced
• 1 (8-ounce) package cream cheese, softened
• 4 ounces diced Asiago cheese (or more to taste)
• Salt and ground black pepper, to taste
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves

Instructions:

1. Cook the cauliflower: In a large pot, bring the chicken broth to a boil. Add the cauliflower, lemon juice, and bay leaves. Cook over medium-high heat until the cauliflower is tender, about 10 to 15 minutes.
2. Prepare the cheese mixture: While the cauliflower cooks, mix the garlic, cream cheese, and Asiago cheese together in a bowl.
3. Combine and mash: Use a slotted spoon to remove the cauliflower from the broth and add it to the cheese mixture. Discard the bay leaves. Mash the cauliflower and cheese mixture with a potato masher until smooth. Season with salt and pepper to taste.
4. Finish the soup: Stir the mashed cauliflower mixture back into the broth. Mix well until smooth. Add the rosemary, thyme, and additional salt and pepper to taste.
5. Serve: Ladle the soup into bowls and enjoy the creamy, flavorful goodness!