Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 cloves of minced garlic, and sauté for about 5 minutes until the onion becomes translucent.

Stir in 4 cups of broccoli florets, sautéing for 3-4 minutes until bright green.

Pour in 3 cups of vegetable broth and bring to a gentle simmer.

Reduce heat to low, mix in 1 cup of cottage cheese, and blend the mixture until smooth with an immersion blender.

Stir in 1 cup of shredded cheddar cheese until melted and fully incorporated.

Adjust the consistency by adding more broth if needed and season with salt and pepper.

Ladle soup into bowls and garnish with extra cheddar or herbs if desired.