In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Add Tomato Paste

Stir in the tomato paste and cook for another 2 minutes to enhance the flavor.

Combine Stock and Herbs

Pour in the chicken stock, and add the bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.

Add Shrimp

Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.

Blend the Soup

Remove the bay leaves. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches to achieve a velvety texture.

Finish with Cream

Stir in the heavy cream and bring the bisque back to a gentle heat. Adjust seasoning with salt and pepper to taste.

Serve

Ladle the shrimp bisque into bowls and serve hot. Enjoy!