Warm soup in a pot over medium heat until hot + steamy, stirring occasionally, around 8-10 minutes. Season with S + P to taste. Serve soup topped with truffle Parmesan crumble. ENJOY! Freezing for later? Toss soup in the freezer, and when ready to enjoy, pop in the fridge for 24 hours (or until fully thawed) and follow the steps above 🙂