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Prep your smoker to 250 degrees, using fruit wood such as cherry or apple.
Toss your tomatoes with olive oil, old bay seasoning, salt, and pepper, and place them on a foil lined sheet pan. Smoke them for up to 2 hours.
Remove from smoker and peel the skins from the tomatoes while they are still warm.
Heat the butter in a large soup pot set to medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, for 7-9 minutes (until soft). Add the garlic and cook for 1 additional minute.
Add the tomato paste and cook, stirring frequently, for 1 minute.
Add the stock and tomatoes and bring to a boil. Add the bay leaf and thyme (wrapped in kitchen twine), and lower to a simmer. Cover and simmer for 20-25 minutes.
Remove thyme sprigs and bay leaf.
Using a hand immersion blender (or counter top blender), blend the soup until smooth.
Whisk in the cream, add any additional salt and pepper to your preference. Serve with crusty bread.