It's a common kitchen mishap to add a bit too much heat! Here's a breakdown of how to tame that spicy soup:1. Dilution:
Add More Liquid:

This is the simplest solution. Adding more broth, water, or even tomato sauce (depending on your soup) will dilute the concentration of the capsaicin (the heat compound).
Be mindful that this might dilute other flavors as well, so you might need to re-season.

2. Dairy to the Rescue:
Dairy Products:

Dairy contains casein, a protein that binds to capsaicin and neutralizes its burning sensation.1
Add:

Cream
Milk
Yogurt2
Sour cream
Coconut milk (a non-dairy option that works well)3

Be careful when adding dairy to hot soups, especially acidic ones, as it can curdle. Add it gradually and stir well.

3. Sweetness and Acidity:
Sweeteners:

A touch of sugar, honey, or maple syrup can help balance the heat.4 Start with small amounts and taste as you go.

Acids:

Acids like lemon juice, lime juice, or vinegar can also help cut through the spiciness.5
Again, add a little at a time and taste.

4. Starches and Fats:
Starches:

Adding cooked rice, potatoes, pasta, or other starches can absorb some of the capsaicin.6

Fats:

Fats can also help dissolve capsaicin.7 Adding a drizzle of olive oil, or adding nut butters, can help.

Important Considerations:
Taste as You Go:

The key to fixing any culinary mishap is to taste your dish frequently as you make adjustments.

Gradual Additions:

Add ingredients in small increments to avoid overcorrecting.

Type of Soup:

The best method will depend on the type of soup you're making. Consider the existing flavors and choose additions that will complement them.

By using these methods, you should be able to bring your soup back to a palatable level of heat.