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Tomato Welsh Rarebit

Rated as 3.8 out of 5 Stars

"Delicious lunch. Serve hot on toast points or crackers."
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25 m servings 360
Original recipe yields 3 servings


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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.

Nutrition Facts

Per Serving: 360 calories; 20.4 31.5 13.6 58 815 Full nutrition

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Read all reviews 4
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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"

First, Thank you, Hannah for submitting this recipe. This is the recipe my family used back in the 1960's. I haven't had this in over 26 years. We started to lessen the amounts of ingredients...

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.