Tomato and Mint Soup

• 60 g unsalted butter
• 2 medium onions, finely chopped
• 1.25 kg

Melt the butter in a large saucepan, then stir in the onions and cook on a medium-high heat until they are soft and golden in colour. Add the tomatoes, sugar and sherry to the pan, bring to the boil, then cover and simmer on a low heat for about 20 minutes.

Blend with a stick blender until smooth and add a splash of water if you think it looks too thick. Finally, stir in the chopped min