Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the broth, macaroni, paprika, garlic powder, pepper and salt. Bring to a boil over high heat. Reduce the heat to low and simmer until the macaroni is cooked through, about 10 minutes.
In a small bowl whisk together the flour and almond milk until no lumps remain. Pour into the pot with soup and stir to combine.
Increase the heat to medium-high and bring to a boil while stirring constantly. The soup should thicken slightly as it boils.
Reduce the heat to low and let simmer for 5 minutes until thickened. Taste for seasoning and add additional salt if desired.