Chef Ben DeForest’s classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.

Serves 4

6 medium ripe beefsteak tomatoes, diced
4 medium-large ears of sweet corn, shucked
1 tablespoon butter
Kosher salt
Freshly ground pepper
¼ cup torn fresh basil leaves
2 ounces grated Parmigiano Reggiano

Slice the corn kernels off of the cobs and set aside. In a medium Dutch oven or other pot, combine the cobs with 4 cups of water. Add a pinch of salt. Bring to a boil, lower to a simmer, cover loosely and simmer for about one hour.

Strain the corn broth, discarding the cobs, and return it to the pot. Add the tomatoes (and any liquid), the reserved corn kernels, butter, and salt and pepper to taste. Bring to a boil, remove from the heat, and let sit five minutes.

Stir in the basil, divide among soup bowls, and garnish with the Parmigiano. Serve right away.

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