Heat a large pot or Dutch oven over medium-high heat and add 2 tbsp olive oil. Sauté 1 diced onion and 2 diced celery stalks about 3–4 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds.

Add 1.5 lb ground beef. Break into pieces and brown thoroughly, 6–8 minutes, until no pink remains and the meat has some browned bits. Drain excess fat if necessary, leaving about 1 tablespoon for flavor. Season with salt, pepper, 1 tsp smoked paprika and 1 tsp thyme.

Stir in cauliflower florets (600 g), then pour 4 cups broth into the pot. Bring to a boil, reduce to a simmer, and cook uncovered for 10–12 minutes until cauliflower is fork-tender.

Reduce heat to medium-low. Stir in 4 oz softened cream cheese until melted and smooth. Add 1 cup heavy cream and stir until combined. If desired, purée 1–2 cups with an immersion blender for a creamier texture, then stir back into the pot.

Turn off heat and stir in 1 cup shredded cheddar until melted. Taste and adjust seasoning. Let the soup rest 2–3 minutes.

Serve bowls garnished with extra cheddar, chopped parsley or chives, and an optional drizzle of olive oil.