How to Fix Too Spicy Soup

Soup can be a delicious and comforting meal, but it can be really easy to accidentally add too many spices. If you want to give your soup a milder flavor, there are many ingredients you can add to cut through the heat. You can also try masking the spiciness with other condiments and side dishes if you only want to adjust a single serving. By adding some new flavors to your soup, you’ll be able to enjoy it without any discomfort.

Method 1

Method 1 of 2:

Balancing the Flavors while Cooking

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1
Toss in more of the soup’s base ingredients to soak up the spice. The ingredients you add depend on the type of soup you’re making, but try adding more meat, vegetables, rice, or potatoes. The added ingredients in your soup will absorb some of the broth and mask some of the spiciness from the rest of your dish.^{[1]XResearch source}
- You can also try foods like grated carrots, beans, corn, squash, or noodles.
2
Add more broth to help dilute the spices. Use the same broth or stock so you don’t affect the other flavors in your soup. Stir in about ¹⁄₂–1 cup (120–240 ml) of the broth at a time before tasting the soup again. If it still tastes too spicy, keep adding more broth until you’re satisfied with the flavor.^{[2]XExpert SourceJillian Fae Downing
Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.}
- You can put additional broth in any kind of soup.^{[3]XResearch source}
- If you don’t have any broth, you can also add water instead. You may need to add more salt to reseason your soup.^{[4]XExpert SourceJillian Fae Downing
  Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.}
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3
Pour in whole milk or full-fat yogurt to add more creaminess to your soup. Opt for full-fat products since they’ll be more effective than low-fat alternatives. Start by adding ¹⁄₄–¹⁄₂ cup (59–118 ml) of dairy to your soup at a time and stir it in thoroughly. Test your soup to see if it still tastes spicy, and add more milk or yogurt to the soup until it’s mild enough to eat.^{[5]XResearch source}
- This works great for chilis, chowders, and other creamy soups.
- Avoid using dairy products in hearty stews since the flavors usually don’t interact well together.
- Full-fat dairy foods have a compound that counteracts capsaicin, which is the chemical that makes food spicy.
Variation: If you’re dairy-free, you can also try using soy, coconut, or nut milk, but it may add different flavors to your soup.
4
Drop in butter or olive oil if you don’t want to affect the overall flavor. Use about 1 tablespoon (15 ml) of butter or oil at a time so you don’t add too much. Mix your soup well until all of the ingredients are thoroughly combined. If your soup still tastes too spicy, put in another 1 tablespoon (15 ml) and mix it again.^{[6]XResearch source}
- Butter and oil have fats, which helps neutralize the spice so it’s not as severe.
5
Pour in 1 US tbsp (15 ml) of lemon juice or vinegar to offset the spice. The acidity in lemon juice and vinegar can help mask the heat and brighten the other flavors in your soup, so stir in 1 tablespoon (15 ml). Try your soup to see if it’s still too spicy for you. If it is, put in another 1 tablespoon (15 ml) at a time until you’re happy with how your soup tastes.^{[7]XResearch source}
- Lemon juice can also make other flavors in your soup more prominent.
- Avoid adding too much lemon juice or vinegar since it could make your soup too sour.
6
Try mixing in a spoonful of honey or sugar to cut the spice with sweetness. Sometimes, a sweet flavor can counteract spiciness and make your soup taste more balanced. Only add in a spoonful at a time and mix it into the broth. Taste your soup to test the spice level, and mix in more honey or sugar if you still think it’s too hot.^{[8]XResearch source}
- This works best in thicker, concentrated soups, like chowders and chilis.
- Be careful not to add too much sugar, or else your soup may taste too sweet.

Method 2

Method 2 of 2:

Serving Soup with Condiments and Sides

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1
Top your soup with sour cream if you don’t mind thickening it. Scoop a dollop of sour cream into your bowl of soup and stir it into the broth. The fat in the sour cream will help mask the spices and make your soup creamier. If the soup still tastes too spicy, drop in more sour cream until it’s palatable.^{[9]XExpert SourceJillian Fae Downing
Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.}
- Sour cream works well for chili, chowder, and taco soup.^{[10]XResearch source}
Variation: If you don’t have sour cream, you can also use full-fat Greek yogurt or a splash of heavy cream.
2
Sprinkle shredded cheese on your soup to mask the spicy flavor. You can use any kind of cheese you want on your soup, but common choices include Cheddar, Swiss, and Gruyere. Grate the cheese on top of your soup, and mix it together so the cheese melts into the broth. Test the flavor of the soup and add it more cheese if you still think there’s too much heat.^{[11]XResearch source}
- Try adding cheeses to soups like chili and chowder.
- Cheese will sometimes clump together in your soup and could affect the overall texture.
3
Choose a bland starch to eat as a side to absorb the spice. If you don’t feel like cooking any sides, have bread or crackers along with your soup. Otherwise, you can prepare rice, noodles, quinoa, or potatoes if you want something more substantial. When you have a spoonful of soup, take a bite of starch right after so the spices don’t taste as severe.^{[12]XResearch source}
- Spread butter or oil on your side dish since the fats can make the starches even more effective at neutralizing the heat.
4
Drink milk with your meal to neutralize the heat. Opt for full-fat milk since it will be the most effective at counteracting the spice. If you take a bite of soup and it’s too spicy, immediately take a sip of your milk and swish it around your mouth before swallowing it.^{[13]XResearch source}
- You can also drink nut milk or coconut milk since they also have fats.

Expert Q&A

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Question
How do I make my soup less spicy?
Jillian Fae Downing
Private Event Chef & Chef Educator
Jillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. Jillian Fae holds an Associate of Science in Culinary Arts from Orange Coast College and a BA in Mass Communication and Media Studies from Arizona State University. She is also a member of the American Culinary Federation and the American Personal and Private Chef Association.
Jillian Fae Downing
Private Event Chef & Chef Educator
Expert Answer
You probably want to add some form of neutral liquid. Depending on the type of soup you're making, it could be a cream, a stock or even water.
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Question
How do you fix a soup that is too bland?
Jillian Fae Downing
Private Event Chef & Chef Educator
Jillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. Jillian Fae holds an Associate of Science in Culinary Arts from Orange Coast College and a BA in Mass Communication and Media Studies from Arizona State University. She is also a member of the American Culinary Federation and the American Personal and Private Chef Association.
Jillian Fae Downing
Private Event Chef & Chef Educator
Expert Answer
If you added broth and now your soup is too bland, you definitely want to try adjusting your seasoning, as there's a good chance that the old seasoning ended up being diluted along with the spicyness.
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Add spice incrementally throughout the cooking process and taste as you go to prevent your soup from getting too spicy.^{[14]XResearch source}
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