Over a medium heat add the butter then the flour and stir constantly and cook for 3 minutes to make a white roux. (This will thicken the soup) Set aside.

Simmer the broccoli, garlic, red bell pepper, onions and seasoning in chicken stock until tender. About 20 minutes

Whisk in the white roux until incorporated, stir and simmer for fifteen minutes.

Puree the soup with hand blender, food processor or blender; start off slow so that you do not burn yourself.

Return the soup to the stove and bring to a simmer and add cheese and half and half until melted.

Add in the chopped bacon

Adjust seasoning and serve