The night before, make the horseradish crème fraîche. Use a fork to whisk together the crème fraîche, horseradish, and sea salt. Note that both prepared and fresh horseradish can vary wildly in pungency; taste as you go and adjust amounts as needed. Let sit covered in the fridge overnight. Before serving, whisk in lemon juice until mixture is thin enough to easily drop off a spoon. 

Preheat oven to 450 degrees F. 

Pour tomato soup into a medium-sized saucepan set over medium heat. Cook, stirring often, until mixture begins to steam, about 10 minutes.

Rinse shrimp under cold water and pat dry with paper towels. Toss with 1 tablespoon minced garlic, parsley, dill, thyme, rosemary, sea salt, pepper, red pepper, and two tablespoons olive oil. Arrange on a rimmed baking sheet. 

Rub bread on both sides with garlic clove, brush both sides with 2 tablespoons olive oil, and sprinkle with any remaining herbs, and a pinch each sea salt and pepper. Arrange on a baking sheet. 

Slide both shrimp and croutons into the oven. Roast shrimp 7 - 8 minutes, or until shrimp are pink and opaque. They should be firm to the touch with just a little give. Cook croutons until golden – about 10 minutes. 

To serve, ladle soup into shallow bowls, swirl with horseradish crème fraîche, and add 2 croutons and 4 shrimp to each. Serve immediately.