In a saucepan cook onion, celery, and carrots in hot butter over medium heat about 5 minutes or until nearly tender, stirring occasionally. Add tomatoes, coffee, water, tomato paste, sugar, salt, and hot pepper sauce. Bring to boiling; reduce heat. Cover; simmer 20 to 25 minutes until vegetables are tender. Cool slightly.
Place half of the tomato mixture in a blender or food processor. Cover; blend until smooth. Blend remaining tomato mixture. Return all to saucepan. Stir in 1/4 cup of the whipping cream; heat through. In a mixing bowl beat remaining whipping cream with an electric mixer on low speed just until soft peaks form. Spoon some of the whipped cream on each serving. Makes 6 to 8 side-dish servings.