Put the shrimp in a cast iron skillet or foil pan. Add the chicken broth to the pan and put on the smoker set to 225 degrees for 1 to 1 1/2 hours. Remove the shrimp and once cool, peel the shells off and cut the shrimp into smaller pieces and set both the broth and shrimp aside.

Set a soup pot over medium heat and add the olive oil. Once hot add the diced onions, carrots, celery, kosher salt, and pepper. Cook 12 to 14 minutes, stirring occasionally.

Add the garlic to the pot and cook 1 minute. Then add the fresh thyme, Old Bay, Worcestershire sauce, Tabasco sauce, wine, and the reserved chicken broth from earlier. Bring to a boil and reduce heat to simmer for 10 minutes.

Using an immersion blender, blend the soup until smooth in the pot.

Note: If you do not have an immersion blender this can be done in small batches in a blender or food processor. Very important to let it cool before putting the lid on, hot liquid can cause the lid to explode off.

Add the heavy cream and cooked shrimp, bring back to a boil. Reduce the heat and simmer 5 to 10 more minutes. Taste for seasoning, add more kosher salt, pepper, Old Bay, and/or Tabasco if needed.

Serve with more thyme leaves over top if desired.