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In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and saute for another 30 seconds.
Add the cauliflower, broth, salt, and pepper and bring to a boil. Once boiling, reduce heat and simmer for about 15 minutes, or until the cauliflower is tender.
Once the cauliflower is tender, transfer the soup to a blender or use an immersion blender to blend the soup until smooth.
Add the blended soup back to the pot along with the cheese, cream, and fresh thyme. Stir over medium heat until the cheese is melted and everything is combined.
Serve garnished with crumbled bacon and green onions!