Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.
Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
Per Serving: 224 calories; protein 3.1g; carbohydrates 16.4g; fat 15.9g; sodium 574.5mg.