1. Sauté the veggies

Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion, carrot, and celery. Let these cook for about 10 minutes, stirring occasionally. You want the veggies to soften and start releasing their flavors, which builds the base for the soup.

2. Add the garlic

Once the veggies are softened, add the minced garlic and cook for just about a minute. Garlic burns easily, so keep an eye on it. This step adds a lovely depth of flavor without overpowering the soup.

3. Thicken it up

Sprinkle in the smoked paprika and flour, stirring well to coat the veggies. Let it cook for a minute or two. This quick roux thickens the soup, giving it that cozy, hearty texture.

4. Add the broth and broccoli

Pour in the vegetable broth, stirring to dissolve any flour. Then add the chopped broccoli. Bring everything to a simmer and cook for 8-9 minutes, until the broccoli is tender. If your broccoli stems are thick, chop them smaller so they cook through.

5. Pour in the milk

Turn the heat to low and stir in the milk. This step warms the soup without scalding it. Keep an eye on the heat – too high, and the milk could curdle.

6. Add the cheese

Stir in the blended cottage cheese and shredded cheddar. Keep the heat low and continue stirring until the cheese melts smoothly into the soup. This is when the magic happens! The cottage cheese disappears into the soup, making it creamy without the need for heavy cream.

7. Blend it (just a little)

Ladle about a cup of the soup into a blender, blend it until smooth, then pour it back into the pot. This step adds creaminess without losing all the chunks of broccoli. An immersion blender also works – just be gentle so you don’t over-puree.

8. Season and serve

Taste your soup and add salt and pepper as needed. Serve hot, with an extra sprinkle of cheddar on top if you like!