My girlfriend is taking a new interest in cooking and has started by making soups.
Today, she told me that her tomato basil soup tastes way too garlicky. Reviewing the recipe that she used, I wondered why since it only called for 3 cloves of garlic for 4 pounds of tomatoes. It turns out that she confused a head with a clove and because she only had one head, she added the whole thing.
She's already added more tomatoes and is out of those. Is there anything to do to salvage this soup besides tripling the other ingredients? Is there an ingredient which tames garlic?
Thanks so much.