This thirty minute easy, creamy cauliflower soup will have you running back for seconds! So healthy, and so tasty!
Cut stem off the cauliflower, and slice into individual pieces. Dice the onion and garlic.
Place ,onion, and garlic into a large pot, and cover with 32 oz. of chicken broth. Add the bay leaf.
Bring the pot to a boil, and let it cook for ten minutes, or until cauliflower pieces can be easily pierced with a fork.
Remove the pot from the stove, and pour half of the soup (or all, if your food processor is big enough) into the food processor and blend.
Add Parmesan cheese, salt, and heavy whipping cream to the soup in the blender. Blend until smooth. Serve and enjoy!