I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) level of the soup?
In addition to adding cream as mentioned above, you can also add other fats like butter (take it from the lobby if you want).
The threaded duplicate adds a considrable amount of knowledge on nullifying peppers generally, in the case of tomato soup particularly, fats to consider include also adding more broth with a roux, or perhaps a roasted vegetable puree of some sort covered in olive oil.