Sauté beef and peppers: Heat 2 tbsp olive oil in a Dutch oven over medium‑high heat. Add green bell pepper and sauté 2 minutes. Add beef and cook, stirring, until browned. Remove and set aside.

Cook vegetables: Add 1 tbsp olive oil to the same pot. Sauté onion, carrot, and celery 3–5 minutes until softened. Stir in garlic and cook 30 seconds.

Create base: Sprinkle flour over vegetables, stirring to coat. Add Worcestershire sauce, hot sauce, salt, and pepper. Cook 1 minute to remove raw flour flavor.

Simmer: Pour in beef broth and bouillon cube. Bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender.

Blend: Use an immersion blender to puree the soup until smooth.

Add cream and cheese: Stir in heavy cream, cheddar, and provolone over low heat until melted and smooth.

Add beef mixture: Return half of the beef and peppers to the soup, saving the rest for garnish. Remove from heat.

Make croutons: Preheat oven to 400°F (200°C). Toss baguette cubes with olive oil, salt, and pepper. Bake 7–10 minutes until golden and crisp.

Serve: Ladle soup into bowls and top with remaining beef, peppers, parsley, and croutons.