Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about ten minutes, stirring occasionally. This step creates a flavorful foundation, so don’t rush it.

Add the garlic and let it cook for one minute until fragrant. Sprinkle in the smoked paprika and flour. Stir everything together so the vegetables are fully coated. The flour will help thicken the soup later on.

Pour in the broth and add the chopped broccoli. Bring everything to a simmer and let it cook for around eight to nine minutes. You want the broccoli tender but not falling apart.

Reduce the heat to low. Add the milk and stir gently. Blend the cottage cheese until smooth and pour it into the soup, followed by the shredded cheddar. Stir until the cheese is fully melted. Keep the heat low so the dairy stays smooth and doesn’t separate.

Take out about a cup of the soup, blend it until creamy, then return it to the pot. This gives the soup body without losing all the chunks. You can also use an immersion blender and give it a few quick pulses if you want a more uniform texture.