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1 teaspoon dry thyme
½ teaspoon rosemary
garlic powder
Preheat the oven to 350 F.
Place the cauliflower, potatoes, and onion on a baking sheet lined with aluminum foil.
Drizzle olive oil, salt, and pepper onto the vegetables. Toss to coat.
Bake the vegetables for 30 minutes.
Add the veg stock and bay leaf, and herbs to a saucepan and bring to a boil
Once they're finished in the oven, add the roasted vegetables to the stock and boil for an additional 10 minutes.
Remove the bay leaf. Add vegan cream cheese if using.
Using an immersion blender, purée the stock and vegetables until smooth. Alternatively, transfer contents to a blender and carefully blend in batches.
Taste and season with additional salt and pepper if needed.
Serve the soup in a bowl. Garnish with chives, fried onions, and vegan parm, if desired.