Oops! Too much hot pepper. Now what? In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another pot of soup and combine them, but I'd rather not. Any other remedies?)



[1]&nbsp;The soup was made roughly thus: I bloomed the crushed red pepper in a heavy-handed application of Pam and added onion and garlic to saute a little and then to sweat; then I added vegetables and water and seasonings, heated it, and let it simmer.
Usually, cream will help cut the heat from peppers, including crushed red peppers.  Not sure if your soup would work with dairy.  Yogurt or milk would work, sour cream too.  Cheese does not seem to help.