Velvety Broccoli Cheddar Soup

Method

1. 1

   Melt the butter in a large pot over medium and cook the onion and carrot for 5 minutes. Add the garlic for 1 minute.

2. 2

   Stir in the flour for 1 minute, then whisk in the broth and milk gradually until smooth.

3. 3

   Add the broccoli, smoked paprika, and salt. Simmer 12 to 15 minutes until the broccoli is tender.

4. 4

   Blend about half the soup — in the pot with a stick blender, or a few ladles in a jug blender — and stir it back through.

   💡 Tip: Half-blended is the texture target: creamy base, real florets.
5. 5

   Off the heat, stir in the blended cottage cheese, then the cheddar a handful at a time until melted.

   💡 Tip: Off the heat for both cheeses. Boiled cheddar splits into grease and string.
6. 6

   Taste, season, and serve with black pepper and a few reserved florets on top.