In a large pot, add roughly chopped cauliflower florets, shredded carrots, chopped celery, and onions. Pour in enough chicken or vegetable stock to cover the vegetables, then bring to a boil. Once boiling, reduce heat and let simmer for about 15 minutes, or until tender.

In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for about 2 minutes to form a roux. Gradually stir in 1 cup of milk, whisking continuously until the mixture thickens.

Remove the thickening mixture from heat, and stir in 1 cup of shredded Mexican blend cheese until fully melted and smooth.

Carefully pour the cheese mixture into the pot of vegetables. Add 2 bay leaves, a teaspoon of dried basil, and season with salt and pepper to taste. Stir everything together gently.

Simmer for another 10 minutes. Taste the soup and adjust seasoning if necessary. Remove and discard the bay leaves before serving. Enjoy hot, garnished with fresh herbs or crumbled bacon.