Sometimes a little sugar (or other similar sweetener) is exactly what a soup needs in order to bring out its best flavor. On the other hand, if you add too much sugar, the sweetness can overpower the soup's natural flavors. Luckily, if you accidentally load your soup with too much sugar, you don't need to throw it out. Neutralize the sweetness by using one or more simple techniques.
Add 1 tbsp. of lemon juice or cider vinegar per quart of soup.
Stir well and allow to simmer for two to three minutes.
Taste the soup to see if the excess sweetness is remedied.
Add 1 tsp. of a fat source if the soup is still too sweet. For creamy soups, add heavy cream. For soups with a clear broth, add olive oil.
Stir, simmer and recheck after a few minutes. Continue to add small amounts of lemon juice, cider vinegar, cream or oil until the soup's taste is balanced.
Charlotte Johnson is a musician, teacher and writer with a master's degree in education. She has contributed to a variety of websites, specializing in health, education, the arts, home and garden, animals and parenting.