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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. 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?)
 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.