In a pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant and lightly golden, about 1 minute.
Add vegetable broth, cauliflower, and corn. Simmer until corn is completely tender, about 15 minutes.
Add heavy cream and cream cheese; stir to combine and heat the soup until the cream cheese melts and the soup is warmed through, then remove from the heat. Do not let soup come to a rolling boil or the cream may split.
Using an immersion blender, blend the soup until smooth. Season with sweetener, salt (only if needed), and pepper to taste. Enjoy!
