I like to make my holiday food fun for adults and add surprising twists to my dishes that gets everyone talking. With this recipe, I add an element of whimsy to warm, comforting Garden Fresh Gourmet® Tomato Soup with Parmesan by roasting juicy cherry tomatoes on-the-vine with spikes of tangy sherry vinegar and hanging them over the edge of an elegant parfait glass. Finish with creamy Greek yogurt and a pop of fresh rosemary. This will have your guests happy quickly with little effort on your part in the kitchen.
- 2 24 oz. containers of Garden Fresh Gourmet® Tomato Soup with Parmesan
- ½ cup low-sodium chicken or vegetable broth
- 1½ lbs. cherry tomatoes on the vine, washed and dried well
- 3-4 tablespoons extra virgin olive oil
- 3 tablespoons sherry vinegar + more for finish
- ½ teaspoon sea salt
- ⅓ cup Greek yogurt, room temperature
- Several small sprigs of fresh rosemary for garnish
Preheat the oven to 400°F.
Place the Garden Fresh Gourmet Tomato Soup with Parmesan in a medium soup pot. Stir in the broth and heat on medium until it comes to a low boil, about 10-12 minutes. Turn the heat down to low until ready to serve.
Using cooking shears or a small paring knife, cut the tomato vine to create four groupings of 4-5 tomatoes. Place them on a rimmed baking sheet. Evenly drizzle with the oil and vinegar. Sprinkle with the salt.
Roast in the oven until wilted and some of the tomatoes slightly burst, 15-20 minutes. Remove and let rest while putting together the parfaits.
Divide the soup among four 10 oz. parfait glasses (or glasses/bowls that hold about 1¼ cups of soup).
Carefully hang the groups of tomatoes over one edge of each parfait glass – one or two will sink into the soup. Add a dollop of the yogurt in the center of the parfait. Finish with a sprig or two of rosemary. Very lightly splash more sherry on top if desired.