Mouthwatering Roasted Garlic Noodle Soup

If you ask me, roasted garlic noodle soup is pure comfort in a bowl.

This warming soup brings together tender noodles and rich, caramelized garlic that fills your kitchen with the most amazing smell. The roasted garlic becomes sweet and mellow, creating a broth that’s both simple and satisfying.

It’s made with everyday ingredients that you probably already have on hand. Fresh herbs and a splash of cream help round out the flavors perfectly.

It’s the kind of soup that makes you feel better on a cold day, perfect for when you want something cozy and homemade.

What Kind of Garlic Should I Use?

For this roasted garlic noodle soup, you’ll want to use fresh garlic heads rather than pre-minced garlic from a jar. Look for firm, plump garlic bulbs at the store – they should feel heavy for their size and have tight, papery skin without any soft spots or green sprouts. Regular white garlic works perfectly fine, though you can also use purple-striped varieties if you find them at a farmers market. When roasting whole garlic heads, the cloves become sweet and creamy, so don’t worry if your garlic seems a bit strong when raw – the roasting process will mellow it out beautifully.

Options for Substitutions

This comforting soup is really forgiving when it comes to swaps and substitutions:

• Roasted garlic: The roasted garlic is what makes this soup special, so I wouldn’t skip it. But if you’re short on time, you can use 4-5 cloves of minced raw garlic sautéed with the onions – just know the flavor will be sharper and less sweet.
• Vegetable broth: Chicken broth works great if you’re not keeping it vegetarian. You can also use mushroom broth for a deeper, earthier flavor.
• Baby spinach or kale: Any leafy greens will work here – try arugula, Swiss chard, or even frozen spinach (just thaw and drain it first). Add heartier greens like kale earlier in the cooking process.
• Pasta: Any small to medium pasta shape works well. Try penne, rotini, or even broken spaghetti. For gluten-free, use your favorite alternative pasta – just cook it separately and add it at the end to prevent mushiness.
• Fresh herbs: Dried herbs work too – use about 1 teaspoon of dried herbs instead of fresh sprigs. Italian seasoning is a good all-purpose substitute if you don’t have individual herbs.
• Lemon juice: White wine vinegar or apple cider vinegar can replace the lemon juice if needed – start with 1 teaspoon and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roasted garlic noodle soup is adding the pasta too early, which will result in mushy, overcooked noodles that break apart in the broth – instead, cook the pasta separately and add it to individual bowls before ladling the hot soup over it.

Don’t rush the garlic roasting process by cranking up the oven temperature, as this will burn the outside while leaving the inside raw; roast at 400°F for 30-40 minutes until the cloves are golden and soft when squeezed.

Another common error is adding the delicate greens like spinach or kale too early in the cooking process, so stir them in during the last 2-3 minutes to keep their color and prevent them from becoming slimy.

For the best flavor, make sure to squeeze the roasted garlic cloves directly into the soup and mash them with a spoon to distribute that sweet, mellow garlic taste throughout the broth.

What to Serve With Roasted Garlic Noodle Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty bread or dinner rolls for dipping into that rich, garlicky broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the roasted garlic, plus it adds some fresh crunch to the meal. If you want something a bit more substantial, grilled cheese sandwiches or quesadillas make great dunking companions. You could also serve it alongside some roasted vegetables like Brussels sprouts or broccoli to make it a complete, cozy dinner.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The roasted garlic flavor actually gets even better after a day or two! Just keep in mind that the pasta will continue to absorb the broth, so you might want to add a splash of extra vegetable broth when you reheat it.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking the pasta separately and adding it fresh when you reheat. Pasta can get mushy when frozen in soup, so this little trick keeps the texture perfect. Store the soup base and pasta separately in freezer-safe containers.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a bit more vegetable broth until you get the consistency you like. The microwave works too – just heat it in 30-second intervals and stir between each one.

Preparation Time	15-20 minutes
Cooking Time	60-90 minutes
Total Time	75-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 18-24 g
• Fat: 30-38 g
• Carbohydrates: 120-145 g

Ingredients

For the roasted garlic:

• 2 heads garlic
• Olive oil, for drizzling
• Salt, for seasoning

For the soup base:

• 2 tbsp olive oil or non-dairy butter
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 10 cups vegetable broth, separated
• 1 bay leaf
• 2 to 3 sprigs fresh herbs of your choice (such as thyme, rosemary, or sage)
• 6 oz dried pasta (such as fusilli or bowties)
• 1 handful chopped baby spinach or kale

For finishing:

• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tbsp chopped fresh parsley or dill (optional)

Step 1: Roast the Garlic

• 2 heads garlic
• olive oil, for drizzling
• salt, for seasoning

Preheat your oven to 400°F.

Peel off the loose, papery outer layers from the garlic heads, but keep the bulbs intact.

Cut the tops off the heads of garlic to expose the cloves.

Place the garlic heads onto a piece of tin foil or into a small, heavy baking dish.

Generously drizzle olive oil over the garlic, making sure it seeps between the cloves, and season well with salt.

Wrap the garlic tightly in tin foil (or cover the baking dish) and set it on a baking sheet.

Roast for 45 minutes, then check for softness and golden color; if needed, keep roasting in 5-minute intervals until fully soft and caramelized.

Once done, remove from the oven and let the garlic cool before handling.

Step 2: Sauté the Vegetables

• 2 tbsp olive oil or non-dairy butter
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced

While the garlic roasts, heat olive oil or non-dairy butter in a large pot over medium-high heat.

Add the diced onion, sliced carrots, and sliced celery.

Sauté the vegetables for 3-5 minutes, or until the onion becomes translucent and everything starts to soften.

This will form the flavorful base of your soup.

Step 3: Simmer Soup with Herbs

• 9 cups vegetable broth
• 1 bay leaf
• 2 to 3 sprigs fresh herbs of your choice (such as thyme, rosemary, or sage)

Pour 9 cups of vegetable broth into the pot with the sautéed vegetables, reserving 1 cup for later.

Bring the liquid to a boil.

Meanwhile, make a bundle with the fresh herb sprigs using kitchen twine, or place them in a cheesecloth sachet for easy removal.

Add the herb bundle and bay leaf to the pot.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes (and up to 2 hours) to infuse the broth with herbal flavors.

Step 4: Add Pasta and Prepare Roasted Garlic Purée

• 6 oz dried pasta (such as fusilli or bowties)
• roasted garlic from Step 1
• 1 cup vegetable broth (reserved in Step 3)

When the vegetables are tender, stir in the dried pasta and simmer until it is very al dente, about 8-10 minutes—stir occasionally to prevent sticking.

While the pasta cooks, squeeze the roasted garlic cloves (from Step 1) out of their skins into a blender.

Add the reserved 1 cup vegetable broth, and blend until smooth.

(If you don’t have a blender, mash the garlic to a paste and whisk it into the broth.)

Step 5: Finish Soup with Greens, Herbs, and Lemon

• roasted garlic purée from Step 4
• 1 handful chopped baby spinach or kale
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tbsp chopped fresh parsley or dill (optional)

Once the pasta in the soup is almost cooked, pour in the roasted garlic purée (or add the garlic paste and broth), then add the chopped baby spinach or kale.

Continue simmering for a few minutes until the pasta is fully tender and the greens are wilted.

Remove and discard the herb bundle or sachet.

Off the heat, stir in the fresh lemon juice and chopped parsley or dill, if using.

Season to taste with extra salt and pepper.

I like to use plenty of fresh lemon juice right at the end to brighten up all the flavors.