In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for 3-4 minutes until translucent.

Toss in the minced garlic and cook for another minute, just until fragrant.

Add the peeled and deveined shrimp to the pot. Sauté for about 2 minutes, or until they turn pink.

Once cooked, remove the shrimp from the pot and set them aside.

In the same pot, stir in the tomato paste and thyme. Cook for about 1-2 minutes, allowing the flavors to blend.

Pour in the seafood stock, bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 10-15 minutes.

Using an immersion blender, blend the soup until smooth. For a chunkier soup, blend only half of it.

Return to medium heat and stir in the heavy cream. Allow it to warm through for a minute.

Add back the shrimp and season to taste with salt and pepper.

Ladle the bisque into bowls and garnish with freshly chopped parsley.