Sauté the Onions: Start by melting the butter in a large saucepan over low heat. Add the chopped yellow onion and cook until it becomes translucent. This step builds a flavorful base for the soup.

Create the Roux: If you’re using gluten-free flour, sprinkle it into the pan and stir until combined. This will help thicken the soup. If you’re skipping the flour, simply proceed to the next step.

Add the Broth and Vegetables: Pour in 3 cups of chicken bone broth (or your broth of choice) and bring it to a gentle simmer. Add the shredded carrots and chopped broccoli florets. Let the soup cook for about 20 minutes, or until the vegetables are tender.

Blend the Cream Base: In a blender, combine the heavy cream, cottage cheese, and the remaining cup of broth. Blend until smooth and creamy. This mixture adds a rich and silky texture to the soup.

Combine and Simmer: Stir the cream mixture into the soup and bring it back to a gentle simmer. Reduce the heat to low, then add the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth.

Adjust Seasoning and Serve: Taste the soup and add salt and black pepper as needed. Continue cooking on low heat for another 10-20 minutes, allowing the soup to thicken slightly. Serve hot and enjoy!