Turn on the slow cooker and add the beef broth, almond milk, celery, basil, cauliflower, pickles, salt, and pepper.
Meanwhile, heat a large nonstick pan over medium-high heat. Cook the ground beef for five to eight minutes, breaking it up as it cooks. Drain extra fat if needed. Add the ground beef to the slow cooker and cook on low for six to eight hours.
Divide the soup into bowls and top with cheddar cheese. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately 1 1/2 cups.
Dairy-Free: Use vegan cheese instead of cheddar cheese.
More Flavor:Add sautéed garlic and onions.
Additional Topping: Add greek yogurt and sliced green onions.