Ingredients

• 2 tablespoons butter
• 1 yellow onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1 , 15.5 ounce
• 4 cups chicken broth
• 1.5 pounds broccol
• 1 teaspoon paprika
• 1 teaspoon salt or to taste
• 0.5 teaspoons ground black pepper
• 1 cup full-fat cottage cheese
• 1.5 cups shredded Cheddar cheese

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add onion, carrot, and celery. Cook for 8 minutes. Add garlic and cook 2 minutes more. Add beans, broth, broccoli, paprika, salt, and pepper. Simmer for 10 minutes.
2. 2 Turn heat off; ladle about 1 ½ cups of soup into a blender. Let cool for 10 minutes. This cooling step is important for blending cottage cheese.
3. 3 Add cottage cheese to blender; blend until smooth. Return mixture to the stockpot; turn heat back on to low. Add Cheddar cheese and stir until melted and soup is thickened. Ladle into bowls and serve.

Nutrition per serving