Ingredients

• 3 (14 ounce) cans low-sodium chicken broth
• 1 head cauliflower, cut into 1-inch pieces
• 1/4 cup dry white wine
• 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 chopped fresh rosemary
• 2 teaspoons fresh thyme leaves

Instructions

1. Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
2. Mix garlic, cream cheese, and Asiago cheese together in a bowl.
3. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
4. Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
5. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.