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I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the soup to temper or balance the intensity of the garlic?

I found this: How do I neutralize a strong garlic flavor?

But I'm looking for soup specific advice.

  • What kind of soup? – paparazzo Sep 2 '18 at 16:15
  • @paparazzo chicken, carrots, broccoli, cherry tomatoes, herbs de Provence , salt and pepper. – Lorenzo Sep 2 '18 at 16:27
  • Not an exact duplicate/soup specific, but this might give you some ideas....cooking.stackexchange.com/questions/17321/… – moscafj Sep 2 '18 at 16:30
  • @moscafj maybe adding lemon or lime, like one of the answers there suggests? – Lorenzo Sep 2 '18 at 16:35

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