RE: Tempering? Which Soup?
I'm sorry but I am not sure which soup you mean. I am also not clear about exactly what you meant when you said "I had to add a bunch of spices and garlic to temper the soup?"
Here is what tempering means.
In cooking, tempering is the process of combining two ingredients of radically different temperatures. They are slowly combined so they both gradually rise to the same temperature. Certain recipes require tempering, otherwise the shock of combining the two all at once could run the risk of the mixture curdling, ceasing, lumping, or splitting. Tempering is commonly used when making sauces (adding liquid to roux), or when making ice cream and custards.
When working with chocolate, tempering is a completely different process. It involves stabilizing chocolate by melting it, cooling and then reheating it to specific temperatures, which makes it possible to create chocolates which are glossy and hard.
Hope this helps. Cheers!