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Add olive oil to a pan over medium heat, add bacon to a pot, and render out fat until crispy. Turn off heat, remove bacon from the pan with a slotted spoon, and reserve bacon.
Sauté onions, carrots, and thyme for 2-3 minutes until slightly caramelized. Add garlic and cook another 1-2 minutes.
Add gochujang, salt, pepper, and chicken stock. Scrape up any brown bits in the bottom of the pan! This is called fond and fond = flavor!
Bring mixture to boil over medium heat, and allow it to reduce by half to concentrate the flavors.
Add chopped broccoli to the pot, place lid onto the pot, and cook over medium heat for 5ish minutes to allow broccoli to steam & soften.
Finally add heavy cream, add the cornstarch thickening slurry, and bring back to a boil while whisking to fully activate the cornstarch.
Turn off heat, fold in cheeses, and mix until smooth!
Serve up this bowl of deliciousness with lots of everything miso croutons, chopped bacon, a little more shredded cheese, and chopped scallions!