In a saucepan, melt butter at medium heat. Add onions, celery and carrots. Cook, stirring from time to time, for about 5 minutes or until vegetables soften. Add tomatoes, chicken broth, water, tomato paste, sugar, salt and Tabasco. Bring to boil. Reduce heat, cover and let simmer 15 to 20 minutes or until vegetables are tender. Let cool down a bit. In food processor or blender, process vegetable mixture into a creamy texture, in 2 batches. Return to saucepan, add 1/4 cup of heavy cream and heat at low heat until the soup is warm. Then, in a little bowl, with a mixer, beat the remaining heavy cream until soft peaks form. When ready to serve, garnish each serving with whipped cream.
Ready in 40 minutes