Cook the Vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.

Build the Soup Base:

Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor. If using, pour in the white wine and allow it to reduce for about 2-3 minutes.

Add the Stock and Seasonings:

Pour in the seafood stock, smoked paprika, cayenne pepper (if using), dried thyme, dried oregano, salt, and pepper. Bring the soup to a simmer and cook for 20-25 minutes to allow the flavors to meld.

Cook the Shrimp:

While the soup is simmering, heat the olive oil in a separate skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Set aside.

Make the Soup Creamy:

Once the soup has simmered, blend the mixture using an immersion blender or regular blender until smooth. If you prefer a thicker bisque, you can whisk the flour into the cream and then stir it into the soup, letting it simmer for another 5-7 minutes to thicken.

Finish the Bisque:

Stir in the heavy cream and adjust the seasoning with salt and pepper as needed. Add the cooked shrimp to the soup and cook for another 3-4 minutes to heat through.

Serve:

Ladle the bisque into bowls, garnish with fresh parsley, and serve with crusty bread or crackers for dipping.