In a stock pot, melt butter. Add in the flour and whisk to combine. Cook for 3-4 minutes until the mixture turns golden.

Slowly add in the chicken broth, while whisking. Cook while stirring until thickened.

Add in the half and half and whisk to combine. Bring to a simmer and simmer for 20 minutes, stirring occasionally.

Add in the marinara sauce, tomato puree, basil, and parsesan. Cook until heated through and cheese has melted. Season with salt and pepper to taste. Serves 6-8.