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Sweet Potato Soup with Grilled Cheese Croutons


6 servings 


3- 15oz cans Best Choice Yams, drained 

3 tbsp Best Choice Olive Oil 

½ tsp Best Choice Turmeric 

½ tsp Best Choice Ground Ginger 

1 celery stalk, thinly sliced 

1 cup onion, chopped 

¼ tsp Best Choice Crushed Red Pepper 

½ tsp Best Choice Thyme leaves 

½ tsp Best Choice Salt 

4 ½ cups Best Choice Low-Sodium Chicken Broth 

6 slices Best Choice 100% Whole Wheat Bread  

4 slices Best Choice Sharp Cheddar Deli-Style Cheese 



Pre-heat oven to 400 degrees.  

In a medium mixing bowl combine 1 tbsp olive oil, turmeric, and ginger.  Toss in drained yams and stir to coat. Place onto a foil-lined cookie sheet in a single layer.  Bake for 30 minutes or until tender. 

Heat a saucepan over medium-high heat. Add 2 tsp oil, onion, and celery to the pan.  Sauté for 3-4 minutes. Add in salt, thyme, red pepper, broth, and roasted sweet potatoes.  Bring to a boil. 

Using an immersion blender, carefully blend until smooth.   

 Grilled Cheese Croutons 

Place 3 slices of bread on a baking sheet, top with cheese, and then remaining slices of bread.  Bake in the oven at 400 degrees until cheese is melted, about 8-10 minutes. Cut into bite-sized croutons.  


Divide soup evenly among 6 bowls. Top each bowl with grilled cheese croutons and cracked black pepper.