Makes 4 gallons
Heat tomato paste and water until bubbling in saucepan.
Melt margarine in separate saucepan; add onion and garlic. Saute 5 minutes or until tender. Add flour and chicken base to vegetables, whisking until smooth. Cook on very low heat 5 minutes. Add to soup while stirring with whisk.
Add warm milk to soup and bring to a gentle boil. Reduce heat and simmer 2 minutes. Add seasonings. Let sit at least 10 minutes before serving.
Dehydrated onions can be substituted for fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12926g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6115 | ||
Calories from Fat: 2538 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.1g | 376 % | |
Saturated Fat 60.9g | 304 % | |
Monounsaturated Fat 129.1g | ||
Polyunsanturated Fat 72.1g | ||
Cholesterol 839.4mg | 258 % | |
Sodium 7048.3mg | 243 % | |
Potassium 39260.5mg | 1033 % | |
Total Carbohydrate 859g | 253 % | |
Dietary Fiber 186.2g | 745 % | |
Sugars, other 672.7g | ||
Protein 199.9g | 286 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6115
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