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cmdandridge
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Blend 2 cups of cottage cheese until smooth. Set aside.
In a pot, sweat onions and garlic until slightly tender with pepper and salt. I used 0 cal avocado oil. Then, add your chicken bouillon cube with corn starch and ½ cup water. This is what's replacing a traditional roux. Let simmer and melt.
Next add broccoli Dijon and milk. Let cook down a bit before adding your 2 cups of blended cottage cheese. Then add in the rest of your seasoning- including the cheddar powder, taste and adjust as needed before letting the mixture simmer down for about 15-20 minutes stirring often.
After the mixture is cooked down, slowly add in 95% of your cheddar cheese. Stir in and let simmer for about 5 more minutes.
Remove from heat and once ready to serve, mix in about 1 tbl of ⅓ reduced fat cream cheese and top with the rest of your cheddar cheese. The cream cheese is optional but helps thicken it more but isn't necessary as the soup is thick as is. Add croutons if you'd like (I did not/ not in macros) and enjoy!!