Recipe courtesy of The Food Nanny Rescues Dinner by Liz Edmunds.  Makes about 12 cups.

Ingredients:

• 1/2 cup (1 stick) butter
• 1 cup all-purpose flour
• 4 cups chicken broth (substitute vegetable broth for a vegetarian soup)
• 3 1/2 cups half-and-half
• 1 1/2 cups marinara sauce
• 1 can (14.5 ounce) diced tomatoes or 8-10 small vine-ripened tomatoes, diced
• 2 tablespoons chopped fresh basil, or 1/2 tsp. dried
• Corse salt & ground black pepper

Instructions:

1. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture.
2. Whisk in the broth.  Increase the heat and cook and stir until thickened. 
3. Decrease the heat to low, stir in the half-and-half, and simmer to 20 minutes.
4. Stir in the marinara sauce, tomatoes, and basil, and cook until heated through.
5. Season with salt and pepper to taste.
6. Serve as a chunky-style, or puree in a food processor or blender if you prefer a smooth soup.

Serve with a salad and crackers or hot corn bread.