In a large stockpot or Dutch oven, melt the butter over medium heat.
Add the diced celery, onions, and minced garlic.
Sauté until the celery has softened and the onions are translucent and fragrant.
Add the ground beef to the pot.
Cook, breaking it apart with a spoon, until it is fully browned. If there is excess grease, carefully drain it from the pot.
Pour in the vegetable broth and add the frozen cauliflower, dried basil, and dried parsley. Increase the heat to bring the soup to a boil, then immediately reduce the heat to a steady simmer.
Cook for about 25 minutes, or until the cauliflower is fork-tender.
Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy whipping cream.
Continue to stir gently until the cheese is completely melted and the soup is smooth and creamy.
Taste the soup and season generously with salt and freshly ground black pepper.
Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture.
