Heat olive oil in a large pot over medium heat. Add the diced yellow onion and grated carrots, sautéing for 5 minutes until softened.

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Add the chopped broccoli florets and beef bone broth to the pot. Bring to a simmer, cover, and cook for 10-15 minutes until the broccoli is tender.

In a blender, combine the low-fat cottage cheese with 1 cup of the hot soup broth. Blend until completely smooth.

Reduce the heat to low. Stir the blended cottage cheese mixture back into the soup pot.

Gradually whisk in the freshly grated sharp cheddar cheese until fully melted and smooth. Do not let the soup boil after adding the cheese.

Serve hot, topped with crumbled beef bacon and extra cheddar if desired.