HalfPint is a trusted home cook.
Ground pepper doesn't dissolve and it will always sink to the bottom of the soup. But if you want it to be less noticeable, I would use finely ground pepper, or ground your own. This way it be less noticeable to eyes and tongue (in terms of feel, not flavor).
pierino is a trusted source on General Cooking and Tough Love.
As HalfPint noted, ground pepper simply is not soluable. One approach might be to tie whole pepper corns in a cheese cloth sachet.
Lisanne is a trusted home cook.
I put a small handful of whole peppercorns in a teaball and simmer that, rather than using ground.
It's not a problem, just give it a stir before serving.
Cynthia is a trusted source on Bread/Baking.
Pepper is plant-based and can't dissolve, whereas salt is a mineral crystal and can. I also use the teaball approach often.
When preparing soups or sauces traditionally you will use a sachet, which is a bundle of spices wrapped in cheesecloth, allowed to float for a period of time before you remove it and the product is finished. You could use a satchet, you can grind your peppercorns finer, and assuming you were using black, try a white peppercorn. The texture of the matured berry will be finer because it has had the outer shell removed. A spice grinder will get your peppercorns fine ground, but a mortar and pestle will turn them to dust then making it as close to water soluble as you will get.
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