In a large pot, melt the butter over medium heat.

Add the diced onion, carrot, and celery, stirring frequently, and cook for 10 minutes.

Stir in the minced garlic and cook for another minute.

Sprinkle in the smoked paprika and flour, stirring well to coat the vegetables, and cook for one more minute.

Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.

Let the broccoli cook for 8-9 minutes until softened.

Reduce the heat to low and add the milk, warming the soup gently.

Stir in the blended cottage cheese and shredded cheddar, mixing until fully melted. Avoid overheating to prevent curdling.

Blend one cup of soup in a blender, allowing steam to escape through the vent, then return it to the pot. Alternatively, use an immersion blender to partially blend the soup.

Taste and add salt if needed.