Tomato Welsh Rarebit

2 tablespoons butter

½ cup all-purpose flour

½ cup milk, plus more if needed

1 (10.75 ounce) can condensed tomato soup

¾ cup cubed Cheddar cheese

½ teaspoon dry mustard powder

1 dash Worcestershire sauce

1 pinch ground paprika

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.