In a large stovetop pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-5 minutes until fragrant and onions are translucent.

Stir in the broccoli florets, coating them in the sautéed mixture. Pour in the vegetable broth and bring the mixture to a rolling boil. Lower the temperature and let it simmer for about 10 minutes.

Once the broccoli is tender, use an immersion blender to puree the soup until smooth.

Return the soup to low heat and stir in the cottage cheese and sharp cheddar cheese until melted and blended.

Season with salt and pepper to taste and heat through before serving.