I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. How can I save it?
I was inspired by @StevenXavier's answer.
Instead of remaking the soup, however, consider doubling the broth and coconut milk, then adding equal parts dried sage, thyme, marjoram, and celery salt* to make it akin to a poultry seasoning. It might end up tasting a bit like stuffing/dressing, but could be salvageable. Salt and pepper to taste, of course.
*and maybe a bit of nutmeg, opinions on poultry seasoning vary.