1. Heat 15 ml (1 tablespoon) of olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 8-10 minutes.

2. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.

3. Add chicken bouillon cubes, salt, black pepper, and dried thyme to the pot. Stir to combine, then add 1 liter (4 cups) of water. Bring to a boil, then reduce heat to 180°C (350°F) and simmer for 10 minutes.

4. Add cauliflower to the pot and cook until tender, about 10-12 minutes. Use an immersion blender or regular blender to puree the soup until smooth.

5. Stir in 120 ml (1/2 cup) of heavy cream and cook over low heat until heated through. Taste and adjust seasoning as needed.

6. Meanwhile, cook bacon slices in a skillet over medium heat until crispy. Remove from heat and set aside.

7. To serve, ladle soup into bowls and top each bowl with a few pieces of crispy bacon, some caramelized onions, and a sprinkle of fresh oregano leaves.