Dilute carefully, not blindly
First add a small amount of unsalted stock or water and taste again. If the flavour then seems too thin, rebuild it with vegetables, herbs or a little acidity.
Increase the base
Extra potato, beans, rice or vegetables make more soup and spread out the salt. In a blended soup, a handful of cooked white beans works surprisingly well and makes the soup creamier too.
- Cream or coconut milk softens the flavour but does not remove salt.
- Acidity makes salt less dominant; use lemon or vinegar very carefully.
- Serve with unsalted bread, rice or pasta if the soup remains just a little too savoury.
Prevent it next time
Use lower-salt stock cubes and make the final seasoning adjustment only at the end. Cheese, bacon, miso and smoked sausage in particular add plenty of salt later.