1. Sauté the vegetables
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for about 10 minutes, stirring often, until softened.
2. Add garlic & seasoning
Stir in garlic and cook for 1 minute. Sprinkle in smoked paprika and flour, stirring to coat the vegetables. Cook for 1 more minute.
3. Simmer the broccoli
Pour in vegetable broth and add the chopped broccoli. Simmer for 8–9 minutes, until broccoli is tender.
4. Warm the milk
Reduce heat to low, stir in milk, and warm gently without boiling.
5. Add cheeses
Stir in blended cottage cheese and shredded cheddar. Mix until melted and smooth. Avoid overheating to prevent curdling.
6. Blend (optional)
For extra creaminess, blend about 1 cup of soup, or use an immersion blender directly in the pot.
7. Season & serve
Taste, adjust with salt and pepper, and serve warm.
Tips & Variations
Make it heartier – Add cooked quinoa or shredded chicken for an extra protein boost.
Spice it up – Stir in a pinch of cayenne pepper or a splash of hot sauce.
Top it off – Garnish with extra cheddar, fresh chives, or crunchy croutons.
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