1/2 C. butter
1 C. flour
4 C. chicken broth
3 1/2 C. half and half
1 1/2 C. marinara sauce
1 (14.5 oz.) can diced tomatoes or 8-10 small vine-ripened tomatoes, diced
2 Tbs. chopped fresh basil, or 1/2 tsp. dried
coarse salt and ground black pepper
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. Whisk in the broth. Increase the heat and cook and stir until thickened. Decrease the heat to low, stir in half and half, and simmer for 20 minutes. Stir in the marinara sauce, tomatoes and basil and cook until heated through. Season to taste with salt and pepper. Serve as is chunky-style or puree in a food processor or blender if you prefer a smooth soup.
Makes about 12 cups.
recipe from "The Food Nanny Rescues Dinner"