Brown the ground beef in a Dutch oven, skillet, or soup pot. If your ground beef is too lean, add a tablespoon or two of avocado oil for additional fat.

Add the diced onions, celery, and minced garlic. Cook for about 5-6 minutes, or until the onions are softened and translucent.

Stir in the dried oregano, basil, and parsley, cooking for another minute until the spices are fragrant.

Remove any excess fat from the pot, then pour in the beef broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 minutes.

Turn off the heat and add the cream cheese, breaking it into smaller pieces to help it melt into the hot broth. Stir thoroughly. If the cream cheese does not melt completely, briefly turn the heat back on.

Stir in the shredded cheddar cheese until fully melted.

Add the heavy cream and heat the soup over medium heat, stirring occasionally, until it just starts to simmer. Turn off the heat.

Finally, whisk in the sour cream. Serve the soup topped with your favorite cheeseburger-inspired garnishes, and enjoy this delicious low-carb meal!