Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.

Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives. Sprinkle with parmesan if you wish. Serve with the halloumi sticks.

I like to keep the halloumi in the fridge right until I’m ready to use it. I take the block and slice it into sticks - they are about ¼ to ½ inch thick.

Lightly beat the eggs on one plate. Place the breadcrumbs on a second plate.

Heat the olive oil in a nonstick skillet over medium heat. Take each piece of halloumi and coat it in the egg, then in the breadcrumbs, pressing gently so they adhere. Place the halloumi in the skillet and cook until deeply golden brown on both sides, about 3-4 minutes per side. Repeat with all the halloumi.

Serve immediately with the tomato soup!