Heat olive oil in a dutch oven or stock pot over medium-high heat.
Add onions, carrots, green pepper, celery sticks, and garlic; cook for 3 minutes, occasionally stirring.
Add beef; season with basil, paprika, oregano, salt, and fresh ground pepper.
Continue to cook for 5 minutes, or until browned. Don’t break up the ground meat too much; the chunkier texture of the ground beef in the soup will add more to that taste and texture of a cheeseburger.
Stir in tomato paste.
Add cream cheese and shredded cheddar cheese; stir until cheese is completely melted.
Stir in the broth and milk; bring mixture to a boil.
Reduce heat and simmer for 5 more minutes.
Remove from heat. Taste for seasonings and adjust accordingly.
Sprinkle with freshly shredded cheese.
Garnish with parsley and serve.