I made cabbage soup and I got it too spicy with pepper and cajun seasoning. How can I tone it down?
Let it sit over night first and then see what you think.
In broth based soups, taming peppers can be a challenge. You can sometimes counter it with a bit of sweetness, either with sugar or honey. But a better way may be to add an acid, in the form of a vinegar or lemon juice. You can also opt to remove some of the broth and the solids to another pot and add in fresh broth to dilute it.