Sauté sliced onion, crushed garlic, thyme, and tomato paste until cooked.

Let it cool, then sauté with crayfish meat and shells until fragrant. Add tomato juice and orange juice, simmer until the liquid reduces by one-third.

Strain out 50% of the liquid and set aside. Remove the crayfish shells and blend the remaining ingredients until smooth.

Combine the reserved liquid with the blended mixture and heat gently. Add cream and season to taste.

Turn off the heat and stir in butter to give the soup a glossy finish.

Garnish with steamed crayfish meat and shells, drizzle with a little more cream, and serve.