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.
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