When I was a teenager my mother taught microwave cooking classes at various appliances stores and at the local community college. This way of making canned soup more exciting was one of the tricks she taught her students.
Start with a can of tomato soup and a can of cream of mushroom or cream of chicken.
This works best if you use condensed soup and use about 3/4 of the amount of milk that the can directions recommend. Heating the soup in microwave safe, glass measuring cups makes it easy to pour.
When soup is hot, pour a couple inches of one flavor of soup into a glass and set a soup bowl up-side-down on top of the glass.
Holding the glass in place, firmly against the bowl, flip the two things over, so that the bowl is right-side-up. Continue to hold the glass in place to prevent all the soup from leaking out, while the other flavor of soup is poured into the bowl around the glass. Make sure the the soup depth outside the glass matches the depth of the soup inside the glass.
Gently lift the glass out of the bowl. The two types of soup will remain separate.
So, that is how my mom always made this. Now, here is my variation. I discovered that a cookie cutter can be used instead of the glass ( I have an entire kitchen drawer filled with cookie cutters, so I'm always looking for new ways to justify having so many).