In Dutch oven, saute' carrots, celery, onions and garlic in hot oil. Cook until tender. Stir in butter until melted. Whisk in flour until bubbly. Stir in water, chicken broth, bouillon cubes and Worcestershire sauce; heat to a boil, reduce heat to simmer. Add dried thyme, salt, pepper to taste and milk. Stir in broccoli, cheeses and bacon. Stir until cheese is melted and soup is heated through.