I made a bean soup and got a little over-enthusiastic with the sun-dried tomatoes, and the result is waaaay too tangy (and has disturbing flecks of reconstituted tomato in it, but that's a whole other issue...).
Any suggestions on what I can do/add to balance out the acidity?? I know sweetening it up might work, but I'm not really going for the "sweet n sour" thing...
I was thinking maybe blending in some ground up nuts, to thicken it and add richness that might draw away from the sourness.... but not sure if that would work.
Thanks for any help!