Melt butter in pot over medium heat. When melted, add the bacon until brown. Remove just the bacon to a plate with a paper towel, but leave as many juices as possible in the pot.

Start the carrots cooking in the pot. Give them a minute head start. Add chopped onion and celery. Add the garlic and shrimp when you begin to see juices form. Cook until it begins to make its own juices, but isnt mushy.

Stir in flour until disolved. Add chicken stock and tomatoes. Bring to boil, but don't let it stick to the pot.

Tie parsley and thyme together. Drop in. Add bay leaf. (You will need to remove these later.). Lower the heat and simmer for 30 minutes.

Remove parsley, thyme and bay leaf. Puree with handheld blender.

Whisk in the heavy cream. Add salt and pepper to taste.

Allow to cool slightly (not best served super hot). Serve with bacon on top.