In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent.

Add the minced garlic and cook for another 60 seconds until you can smell the delicious aroma.

Whisk in the flour and cook for about 2 minutes to create a thick paste.

Slowly pour in the broth and milk while whisking constantly to prevent lumps.

Bring to a gentle boil. Once boiling, stir in the broken lasagna noodles. Reduce heat to medium-low and let simmer for about 8 to 10 minutes, until noodles are almost tender.

Add chopped broccoli florets, smoked paprika, salt, and black pepper. Simmer for another 5 minutes until broccoli is bright green and soft.

Turn the heat to low. Stir in heavy cream and shredded cheddar cheese until melted and creamy.

Taste and adjust seasoning if needed. If too thick, add a splash more broth or milk.

Ladle soup into bowls and serve immediately.