Roasted Tomato Poppable Parfaits

Yield: 4 servings
  • Recipe by Chadwick Boyd
  • Prep Time
    10 min
    Cook Time
    30 min


    • 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. Serve.

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