Prepare the cottage cheese base: In a high-speed blender, combine cottage cheese with ½ cup of milk. Blend for 60-90 seconds until completely smooth with no visible curds. Set aside.

Prep vegetables: Cut broccoli into uniform 1-inch florets. Peel broccoli stems and chop into small cubes. Dice onion finely and mince garlic.

Build flavor foundation: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic, thyme, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.

Create the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until well incorporated and lightly toasted.

Add liquids gradually: Slowly pour in vegetable broth while whisking constantly to prevent lumps. Add remaining 1½ cups milk and bay leaf. Bring to a gentle simmer, stirring occasionally.

Cook broccoli: Add broccoli florets and stem pieces to the simmering soup. Cook for 10-12 minutes until tender but still with slight bite. Don't overcook or broccoli will become mushy.

Add protein boost: Remove bay leaf and reduce heat to low. Slowly stir in the blended cottage cheese mixture, whisking gently to incorporate fully.

Finish with cheese: Gradually add grated cheddar cheese in small handfuls, stirring constantly until melted and smooth. Season with salt and freshly cracked black pepper to taste.

Serve: Ladle into bowls and garnish with fresh chives. Serve immediately while hot.