What can one use to balance/neutralize too much black pepper in a (pea-)soup?

This evening I warmed up a tin of pea soup, but accidentally was too generous with the black pepper.
I ate it, but had I known about a method to balance/neutralize the level of pepperness, I would.
So, I ask you: In the future, what can I use to do that? other than pouring a liter of water in it to dilute it (I want the soup to remain the same consistency).