Creamy Cauliflower and Asiago Soup

3 (14 ounce) cans low-sodium chicken broth

1 head cauliflower, cut into 1-inch pieces

¼ 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

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.

Mix garlic, cream cheese, and Asiago cheese together in a bowl.

Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.

Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.

Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.