The really good tomato soup

In a soup pot, melt:

6 Tbsp butter

Add:

1+ cup onion, diced
1+ Tbsp basil

Cook 5 min until onion is transparent and threatening to brown. Add:

2 28 oz cans of diced tomatoes, with juice
4-ish Tbsp tomato paste
a quart to a quart and a half of chicken stock, more or less

Cook for about 10 minutes (more depending on how much chicken stock you added), then immersion blend the soup.
Add:

3/4 cup of rice, cook for 11 minutes

Add

1 cup milk (or some cream)
salt to taste. 

Based on 300 Sensational Soups