Sauté the Veggies
In a large pot, melt the butter over medium heat. Add onion, carrot, and celery. Cook for about 10 minutes, stirring often, until softened.
Add Garlic & Seasoning
Stir in the garlic and cook for 1 minute. Sprinkle in the smoked paprika and flour, stirring to coat the vegetables evenly. Cook for another minute.
Simmer the Broccoli
Pour in the vegetable broth and add the chopped broccoli. Bring to a gentle simmer and cook for 8–9 minutes, until the broccoli is tender.
Warm the Milk
Reduce heat to low and stir in the milk. Let it warm through without boiling.
Add the Cheeses
Stir in the blended cottage cheese and shredded cheddar. Mix gently until melted and smooth—avoid overheating to prevent curdling.
Blend for Creaminess
For a silkier texture, blend about 1 cup of the soup in a blender (venting steam) or use an immersion blender directly in the pot.
Season & Serve
Taste and adjust with salt and pepper. Ladle into bowls and enjoy warm!
💡 Tips & Variations
Make it heartier: Add a handful of cooked quinoa or shredded rotisserie chicken for extra protein.
Spice it up: A pinch of cayenne or a dash of hot sauce adds a gentle kick.
Top it off: Garnish with extra cheddar, a sprinkle of chives, or crunchy croutons.
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