Tomato Cream

Directions

1. 1
   In a casserole, melt butter at medium heat.
2. 2
   Add onions, celery and carrots.
3. 3
   Cook, stirring from time to time, for about 5 minutes or until vegetables have soften.
4. 4
   Add tomatoes, chicken broth, water, tomato paste, sugar, salt and tabasco.
5. 5
   Bring to boil.
6. 6
   Reduce heat, cover and let simmer 15 to 20 minutes or until vegetables are tender.
7. 7
   Let cool down a bit.
8. 8
   In food processor or blender, reduce vegetable mixture in a creamy texture, in 2 batches.
9. 9
   Pour the creamy soup in the casserole, add 1/4 cup of heavy cream and heat at low heat until the soup is warm.
10. 10
    Then, in a little bowl, with a mixer, beat the remaining heavy cream until soft peaks.
11. 11
    When ready to serve, garnish each serving with whipped cream.