Tomato Welsh Rarebit

Hannah 3

"Delicious lunch. Serve hot on toast points or crackers."
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25 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.



Waaay too much flour for the amount of butter. I finally thinned with a little white wine. I also used the new "Orange Tomato soup"

I used 2 Tbsp whole wheat flour, added a few shots of Louisiana hot sauce, & it was delicious!

!/2 cup flour seemed like too much and was extremely lumpy. 2 TBSP seems like it would work better.