Too much cayenne pepper in my soup. What can I add to neutralise it?

[Wineorcider]

Well, I've just made a mahoosive SC's worth of veg soup for work, and decided in my infinite wisdom to add some cayenne pepper in it

I only put in a 1/4 tsp of it, but obviously its taken over! (hot emoticon).

Is there anything I can add to neutralise the 'kick'?

Help will be very much appreciated so I don't waste any of it.

I have around 3 days worth...

Any ideas, you lovely people?

Anything creamy or yoghurty.
Or dilute further with stock or more 'blander' soup ingredients, eg potato, lentil...

Tin of tomatoes, creme fraiche

Thanks for your replies, and for saving my soup

Tomatoes sound good, but might go down the potatoes and stock route, and freeze some.

And use paprika instead..

Update: Added tomatoes, more potato and more stock.
It is much better, less of the cayenne kick without losing the taste.

Will add tomatoes the next time I make it.
Thanks again