How to fix too spicy soup

Updated February 21, 2017

Making a soup or other food that is too spicy is a common kitchen mistake. Even a small amount of spice or pepper may be too much. Additionally individuals have different responses to spice as some people are highly affected by a small amount while others will need a lot of spice before they notice the hotness or spiciness of the soups. However there are many items present in the kitchen that can be used to counteract this spiciness to create a milder soup.

Make up a second batch of soup and add this to the too spicy soup. This will dilute the spiciness of the soup. Add only a small amount of the new batch of soup to reduce the spiciness a small amount or add the whole batch of new soup to reduce the spiciness by half.

Add a can of crushed pineapple to the soup as the sweetness will reduce the spiciness. The pineapple will not greatly alter the consistency, texture or taste of the dish. If you do not want to add pineapple then you can add a small amount of sugar, though you do need to be careful. Adding too much sugar can make the soup taste sweet.

Add some citrus juice, such as lemon juice or lime juice to the soup. This acid will also counteract the spiciness of the soup. However if the soup contains dairy products and is creamy do not add citrus as it can cause the dairy product to curdle. However if there is already citrus as a soup ingredients simply increase the amount to counteract the spiciness.

Add a dairy product to the soup as it produces a cooling effect. This is a good choice if the soup is creamy and already contains dairy products. However you can also offer sour cream or cheese to each person when serving the soup. This allows the guest to alter the spiciness to his own taste. You can also offer milk to drink with the soup as this also cools the mouth.

Things You'll Need

  • Crushed pineapple
  • Sugar
  • Lemon juice
  • Lime juice
  • Sour cream
  • Cheese
  • Milk
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About the Author

Liz Tomas began writing professionally in 2004. Her work has appeared in the "American Journal of Enology and Viticulture," "BMC Genomics" and "PLoS Biology." She holds a Master of Science in food science from Cornell University and a Bachelor of Science in biochemistry from the University of New Hampshire. She is pursuing her Ph.D. in oenology at Lincoln University.