Melt the butter in a large pot over medium heat.

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

Add the garlic and continue to cook over medium heat for one minute.

Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.

Add the broth and broccoli and bring to a simmer.

Simmer the broccoli for 8-9 minutes until softened.

Add the milk and cook over low heat until the soup is warm.

Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.

Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.

Add salt to taste, if needed.