Tomato Welsh Rarebit

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Hannah 3

"Delicious lunch. Serve hot on toast points or crackers."
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Ingredients

25 m servings 360 cals
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Original recipe yields 3 servings

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Nutrition

  • 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.

Directions

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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.

Reviews

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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.

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