In a medium saucepan melt butter over medium heat. Add carrot, onion, and celery; cook for 5 to 8 minutes or until tender. Stir in tomatoes, vegetable juice, sugar, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes; cool slightly.
Transfer tomato mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan. Stir in enough of the water to reach desired consistency; heat through. Top each serving with cheese puffs.