Get out a large dutch oven and heat the butter in it over medium high heat. Add the mushrooms, garlic, bell pepper, onion, and fresh tomato. Let them get soft and fragrant for about 5 minutes. Scoop in the tomato paste next and let it cook with the veggies for another minutes. Then add in the crab meat and white wine. Let the wine cook off and the crab meat marry with everything else for a couple of minutes. While it does, season everything with the old bay, parsley, salt, saffron and pepper. Finally, pour in the chicken stock and heavy cream. Give it all a good stir and turn the heat to low. Let the soup gently simmer for 45 minutes to an hour to really thicken and develop flavor. Stir it occasionally while it does. Serve hot immediately with croutons on top for some crunch! Enjoy!!