Set a large saucepan over medium-high heat and add the vegan chicken broth, white wine, and bay leaves. Bring to a low boil, then add the cauliflower florets. Reduce to low heat, cover and cook for 10 minutes, or until the cauliflower is tender.

Turn off the heat, then stir in the cream cheese, Parmesan cheese, rosemary, thyme, and black pepper. Stir frequently until the soup mixture reaches a smooth consistency.

Adjust seasoning to taste and serve hot.

Optional: For a creamy soup, use an immersion blender in the soup pot (or transfer the soup to a high-powered blender) to blend the soup to your desired consistency.