Heat olive oil or butter in a large pot over medium heat

Add chopped onions and sauté for 3–4 minutes until soft

Stir in garlic and cook for 30 seconds until fragrant

Add chopped carrots and cook for another 2 minutes

Pour in broth and bring to a simmer

Add broccoli florets and cook for 8–10 minutes until tender

Reduce heat to low

Carefully blend half the soup using an immersion blender for creamy texture

Leave some chunks for texture

In a blender, combine cottage cheese (or Greek yogurt) with a bit of hot soup and blend smooth

Stir the blended mixture back into the pot

Add shredded cheddar cheese gradually, stirring until melted

Add milk if you prefer a thinner consistency

Season with salt, pepper, and paprika

Simmer for 2–3 minutes to combine flavors

Taste and adjust seasoning if needed

Serve hot