Roasted Garlic and Vegetable Soup with Pasta

There are those days, aren’t there? The kind where the world outside feels a little too blustery, a little too demanding, and all you crave is a culinary hug. For me, those days invariably lead me to the comforting embrace of this Roasted Garlic and Vegetable Soup with Pasta. I remember a particularly challenging week when I first stumbled upon this recipe, feeling utterly depleted. The simple act of coaxing sweetness from a head of garlic in the oven, then transforming it into a velvety, nutrient-packed broth with humble vegetables and a whisper of pasta, felt like a quiet act of self-care. It’s a soup that doesn’t just feed the body; it soothes the soul.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 to 50 minutes (for garlic) + 10 minutes (for soup base) + pasta cooking time
• Total Time: Approximately 1 hour 15 minutes
• Servings: 6
• Yields: 9 cups
• Dietary Type: Vegetarian-adaptable (with vegetable broth), Low Sodium (if using reduced sodium broth)

Ingredients

This soup is a testament to how simple, fresh ingredients can create something truly extraordinary. The foundation of its incredible flavor lies in the slow roasting of the garlic, which mellows its sharp bite into a sweet, nutty essence.

• 1 garlic head, separated and peeled
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 cups chicken broth (sodium reduced recommended)
• 2 cups water
• 2 carrots, sliced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 cups shredded escarole (or kale or spinach as a delightful alternative)
• 1 1/2 cups broccoli, chopped into small florets
• 1 cup small shell pasta (or other small pasta shapes like macaroni)
• Salt, to taste (optional)
• Grated Parmesan cheese, for serving (optional)

Equipment Needed

You won’t need a brigade of specialized tools for this comforting creation. A few kitchen staples will see you through beautifully:

• Baking sheet or small casserole dish for roasting garlic
• Aluminum foil
• Large soup pot or Dutch oven
• Knife and cutting board
• Measuring cups and spoons
• A small bowl for mashing garlic
• Pot for cooking pasta
• Colander

Instructions

The process is wonderfully straightforward, each step building upon the last to create a soup that’s both deeply satisfying and remarkably healthy.

1. Preheat your oven to 400°F (200°C). This will be the stage for our magic-performing garlic.
2. Prepare the garlic. Take your separated and peeled garlic cloves and let them sit for 15 minutes. This brief resting period helps them release their aromatic compounds.
3. Roast the garlic. Wrap the peeled garlic cloves tightly in aluminum foil and place them in a small casserole dish or directly on a baking sheet. Bake for 45 to 50 minutes, or until the garlic is soft and yielding when squeezed. The goal here is tender, sweet, caramelized garlic.
4. Start the soup base. While the garlic roasts, warm 1 tablespoon of olive oil in a soup pot over medium heat.
5. Sauté the aromatics. Add the chopped onion and red bell pepper to the warmed oil. Sauté for 5 minutes, stirring occasionally, until they begin to soften.
6. Build the broth. Add the chicken broth, water, sliced carrots, tomato paste, dried basil, and black pepper to the pot.
7. Simmer the vegetables. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes. This allows the carrots to tenderize slightly and the flavors to meld.
8. Prepare the roasted garlic. Once the garlic is roasted and soft, carefully remove it from the oven. Take about 1 cup of the hot liquid from the soup pot and set it aside in a small bowl.
9. Mash the garlic. Mash the softened roasted garlic into the reserved hot liquid until it forms a smooth paste. This is where the concentrated, sweet garlic flavor will be integrated into the soup.
10. Incorporate the garlic. Stir the mashed garlic mixture back into the soup pot.
11. Wilt the greens. Add the shredded escarole (or kale/spinach) to the pot. Simmer for 7 minutes, or until the greens are tender and wilted.
12. Add the broccoli. Stir in the chopped broccoli. Cover the pot and turn off the heat. The residual heat will cook the broccoli to a perfect tender-crisp texture.
13. Cook the pasta. While the broccoli is steaming, cook the small shell pasta according to package directions in a separate pot of boiling, salted water.
14. Drain and combine. Drain the cooked pasta well and stir it directly into the soup.
15. Adjust seasonings. Taste the soup and adjust seasonings with salt (if needed) and additional pepper.
16. Serve. Ladle the hot soup into bowls and pass the grated Parmesan cheese at the table, if desired.

Expert Tips & Tricks

• Garlic roasting is key: Don’t rush the garlic roasting process. The longer it roasts at the correct temperature, the sweeter and more complex its flavor will become. If your garlic cloves are very large, you might need to add a few extra minutes to the roasting time.
• Vegetable broth brilliance: If you’re making this a vegetarian or vegan dish, opt for a good quality vegetable broth. You can even make your own to control the sodium and flavor profile.
• Greens versatility: Escarole offers a pleasant, slightly bitter edge that balances the sweetness of the garlic. However, kale will provide a more robust, earthy flavor, while spinach will offer a milder, more tender texture. Use what you love or what’s in season!
• Pasta perfection: Cook your pasta just until al dente. It will continue to absorb liquid in the hot soup, so slightly undercooking it ensures it doesn’t become mushy.
• Make-ahead magic: The roasted garlic can be prepared a day or two in advance and stored in an airtight container in the refrigerator. The vegetables can also be chopped ahead of time. When ready to cook, simply proceed with the soup steps.

Serving & Storage Suggestions

This soup is a meal in itself, hearty and satisfying. It’s wonderful served hot, straight from the pot. A crusty bread for dipping is always a welcome addition.

• Serving: Ladle generously into warm bowls. Garnish with a sprinkle of fresh parsley, a drizzle of good olive oil, or, for those who enjoy it, a generous grating of Parmesan cheese.
• Storage: Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid over time, so you might want to add a splash of water or broth when reheating.
• Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling vigorously.

Nutritional Information

(Estimated values per serving, assuming chicken broth and no added salt or Parmesan cheese)

Nutrient	Amount per Serving	% Daily Value
Calories	175 kcal	9%
Total Fat	4 g	5%
Saturated Fat	0.8 g	4%
Cholesterol	0 mg	0%
Sodium	450 mg	20%
Total Carbohydrate	26 g	9%
Dietary Fiber	4 g	14%
Sugars	6 g	12%
Protein	7 g	14%

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

The beauty of this soup lies in its adaptability. Don’t be afraid to experiment!

• Vegetarian/Vegan: Substitute vegetable broth for chicken broth. Omit the Parmesan cheese for a vegan version.
• Spice it up: Add a pinch of red pepper flakes along with the basil for a subtle kick.
• Heartier Pasta: While small shapes are ideal, you can use other pasta varieties, just adjust the cooking time accordingly.
• Other Vegetables: Feel free to add other quick-cooking vegetables like zucchini, peas, or green beans during the last few minutes of simmering.
• Creamy Dreamy: For a richer, creamier texture, you can purée a portion of the soup with an immersion blender before adding the pasta.

FAQs

Q: Why do I need to roast the garlic separately?
A: Roasting the garlic mellows its sharp flavor, transforming it into a sweet, nutty paste that enriches the entire soup without an overpowering garlic taste.

Q: Can I use dried escarole instead of fresh?
A: This recipe is designed for fresh escarole (or kale/spinach) as it wilts quickly in the hot soup. Dried greens would require a different preparation method.

Q: My soup seems a little thin. What can I do?
A: If you prefer a thicker soup, you can purée a small portion of the cooked vegetables (carrots, peppers) with some broth using an immersion blender before adding the final ingredients, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

Q: How long does the pasta typically take to cook in the soup?
A: The pasta is cooked separately and then added to the soup to prevent it from becoming overcooked and mushy. It only needs to heat through in the soup.

Q: Is it okay to skip the tomato paste?
A: While the tomato paste adds a subtle depth and umami to the broth, you can omit it if you prefer. The soup will still be delicious, just with a slightly less complex flavor profile.

Final Thoughts

This Roasted Garlic and Vegetable Soup with Pasta is more than just a recipe; it’s an invitation to find comfort and nourishment in the simple act of cooking. It’s a dish that celebrates the sweetness unlocked from humble ingredients and the warmth that a steaming bowl can bring on any given day. I hope it becomes a go-to for you, just as it has for me, offering solace and deliciousness whenever you need it most. Give it a try, and let me know how it warms your soul!