In blender, process half of the shrimp with on/off pulses until chopped. Add half of the soup; process until smooth. Pour into 2-quart saucepan. Repeat with remaining half of shrimp and soup.
Stir Worcestershire sauce and seafood seasoning into soup. Heat over medium heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until thoroughly heated. Stir in cream. Heat about 1 minute or just until thoroughly heated.
Ladle soup into individual soup bowls. Top each with croutons and basil.