1. Prepare the Vegetables

Start by melting the butter in a large pot over medium heat. Once melted, add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently until the vegetables are soft and slightly caramelized. This step enhances the natural sweetness of the vegetables and forms the flavor base for your soup.

2. Add Garlic and Spices

Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning. Sprinkle in the smoked paprika and flour, and continue to cook for another minute. This step helps to coat the vegetables with a rich, slightly smoky flavor while the flour acts as a thickening agent for the soup.

3. Pour in the Broth and Add Broccoli

Gradually pour in the vegetable broth while stirring to avoid lumps. Add the chopped broccoli and bring the mixture to a simmer. Let it cook for about 8-9 minutes, or until the broccoli is tender but still vibrant in color.

4. Add the Milk and Cheese

Reduce the heat to low and stir in the 1% milk. Continue to cook until the soup is warm but not boiling. Slowly add the blended cottage cheese and shredded cheddar cheese. Stir until both kinds of cheese are melted and the soup has a smooth, creamy consistency. Be careful not to let the soup boil at this point, as the milk could curdle.

5. Blend for a Perfect Texture

To achieve a slightly thicker and creamier texture, transfer one cup of the soup to a blender and blend until smooth. Make sure to allow steam to escape from the blender to avoid pressure buildup. Return the blended soup to the pot and stir well. Alternatively, you can use an immersion blender to blend the soup directly in the pot for a chunkier texture.

6. Season to Taste and Serve

Taste the soup and add salt and pepper as needed. Serve hot, garnished with extra shredded cheddar, a sprinkle of smoked paprika, or a dollop of Greek yogurt for added creaminess.