1/4 cup butter, 1/2 cup finely chopped carrots, 1/2 cup finely chopped celery, 1 small onion, finely chopped, 1/2 small green bell pepper, finely chopped, 2 garlic cloves, minced, 1/3 cup all-purpose flour, 1 extra-large chicken bouillon cube, 2 cups milk, 1 (8-oz.) block sharp Cheddar cheese, shredded, 1/4 teaspoon ground red pepper.
Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly. Add shredded cheese and red pepper, stirring until well blended. Serve immediately with grilled tomato slices sprinkled with salt and pepper, bacon slices.