Outback Steakhouse Walkabout Soup
There’s something about that creamy, cheesy, onion-loaded soup from Outback Steakhouse Walkabout Soup that keeps people coming back—and now you can make it at home any time the craving hits.
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Why This Outback Steakhouse Walkabout Soup Recipe Will Become Your Go-To
I still remember the first time I ordered the Walkabout Soup at Outback. It arrived bubbling hot with a thick layer of melted cheese on top, and that first spoonful was pure comfort in a bowl. The sweet caramelized onions, the velvety broth, the way the cheese stretched when I dipped my bread—it was everything a soup should be on a cold evening.
For years, I thought this was one of those restaurant-only dishes I’d never be able to recreate. But after some trial and error in my own kitchen, I cracked the code. This outback steakhouse walkabout soup recipe is shockingly easy to make, uses ingredients you probably already have, and tastes just like the original. Maybe even better, because you can make it as cheesy as you want and enjoy it in your pajamas.
The secret is in the technique—slowly cooking those onions until they’re silky soft, building a proper roux for that thick, creamy base, and letting everything simmer together so the flavors marry beautifully. It’s the kind of soup that tastes like you spent hours on it, even though the active cooking time is pretty minimal.
What Makes This Outback Walkabout Soup Easy Copycat Recipe So Special
This isn’t just another onion soup. The Walkabout Soup has a unique creamy, cheesy base that sets it apart from classic French onion soup. Instead of a clear beef broth, you’re working with a rich chicken broth thickened with a homemade roux and enriched with Velveeta and cheddar cheese.
The result is something that falls somewhere between French onion soup and a decadent cheese soup, with sweet caramelized onions throughout. It’s heartier, more comforting, and honestly more crave-able than its French cousin. Plus, you don’t need special ovenproof bowls or a broiler—everything happens on the stovetop.
The dark Russian bread served alongside isn’t just for decoration, either. Its dense, slightly sweet flavor is the perfect vehicle for soaking up every last drop of that creamy broth. If you can’t find Russian bread, a good pumpernickel or dark rye works beautifully too.
Outback Steakhouse Walkabout Soup
Ingredients
Ingredients
- 6 tablespoon butter divided use
- 2 cups thinly sliced sweet yellow onions
- 14.5 ounces chicken broth
- 2 cubes chicken bouillon
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt divided use
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ cup Velveeta cheese
- Shredded cheddar cheese to garnish
- Dark Russian bread to serve
Instructions
- Place 3 tablespoons of butter and the onions in a 2-quart saucepan and cook over medium-low heat, stirring frequently, until the onions are soft and translucent but have not browned. Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through.
- Melt 3 tablespoons of butter in a 1-quart saucepan over medium heat. Add the flour and cook until it thickens and comes away from the sides of the saucepan. Add the milk a little at a time, stirring constantly. Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps from forming as the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until ready to use.
- Transfer the contents of the smaller saucepan to the larger saucepan along with the Velveeta cheese. Simmer on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are blended. Turn the temperature to warm and cook for an additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese and a few slices of warm, dark Russian bread.
Ingredients You’ll Need for the Perfect Walkabout Soup
The ingredient list here is refreshingly short, and most of these items are probably sitting in your kitchen right now. The key is using good-quality butter and taking your time with the onions—that’s where the magic happens.
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 6 tablespoons (divided) | Use unsalted for better control over seasoning |
| Sweet yellow onions | 2 cups, thinly sliced | Vidalia or Walla Walla work great |
| Chicken broth | 14.5 ounces | Low-sodium preferred |
| Chicken bouillon cubes | 2 cubes | Adds extra depth of flavor |
| Black pepper | 1/4 teaspoon | Freshly ground is best |
| Salt | 1/2 teaspoon (divided) | Adjust to taste at the end |
| All-purpose flour | 3 tablespoons | For the roux base |
| Whole milk | 1 1/2 cups | Don’t substitute with low-fat |
| Velveeta cheese | 1/4 cup | Gives that signature smooth melt |
| Shredded cheddar cheese | For garnish | Sharp cheddar adds nice flavor |
| Dark Russian bread | To serve | Pumpernickel is a good substitute |
A quick note on the onions: sweet yellow onions are crucial here. Regular yellow onions can work in a pinch, but they won’t give you that mellow, almost candy-like sweetness that makes this soup so addictive. I’ve tried it with white onions once, and it just wasn’t the same—too sharp, not sweet enough.
The Velveeta might seem like an odd choice if you’re a cheese snob (no judgment, I usually am too), but it serves a specific purpose here. It melts into the soup without any graininess and gives you that ultra-smooth, restaurant-quality texture. You can’t really get the same result with regular cheddar alone.
Step-by-Step Instructions for Making Walkabout Soup at Home
This recipe comes together in stages, which makes it feel more manageable than dumping everything in one pot. You’ll be working with two saucepans, but don’t let that intimidate you—it’s actually easier this way, and you’ll understand why once you get started.
- Cook the onions low and slow. Place 3 tablespoons of butter and the thinly sliced onions in a 2-quart saucepan over medium-low heat. Stir frequently and let them cook until they’re completely soft and translucent, almost melting into themselves. This takes about 15-20 minutes, and it’s important not to rush it or let them brown. You want them sweet and silky, not caramelized. Once they’re perfect, add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt. Stir everything together and let it heat through until the bouillon cubes dissolve completely.
- Make the roux in a separate pan. In a 1-quart saucepan, melt the remaining 3 tablespoons of butter over medium heat. Once it’s fully melted and just starting to foam, add the flour all at once. Stir constantly with a wooden spoon or whisk, and cook this mixture until it thickens and starts pulling away from the sides of the pan—about 2-3 minutes. You’ll notice it forms a smooth paste and takes on a slightly nutty aroma. This is your roux, and it’s the foundation for the soup’s creamy texture.
- Build the cream base. With the roux still on medium heat, start adding the milk a little at a time—maybe a quarter cup to start. Stir constantly and vigorously to prevent lumps. Once the first addition is fully incorporated and smooth, add another splash. Keep going until all the milk is in and you have a thick, pudding-like mixture. Add the remaining 1/4 teaspoon of salt and keep stirring. It should be really thick at this point, almost like a béchamel sauce. Remove it from the heat and set it aside while you finish the soup base.
- Combine everything and add the cheese. Pour the cream mixture from the smaller saucepan into the larger saucepan with the onion broth. Stir well to combine—it’ll look a little separated at first, but just keep stirring and it’ll come together. Add the Velveeta cheese, cut into chunks so it melts faster. Keep the heat on medium-low and stir constantly until the cheese completely melts and disappears into the soup. You’ll see it transform from separated to smooth and unified.
- Let it simmer and develop flavor. Once everything is blended and smooth, turn the heat down to the lowest setting—just enough to keep it warm. Let the soup cook gently for 30 to 45 minutes, stirring occasionally. This extra time allows all the flavors to meld together and gives the soup that restaurant-quality depth. Don’t skip this step even though it’s tempting. The soup is technically done after you add the cheese, but this gentle simmer takes it from good to incredible.
- Serve it restaurant-style. Ladle the hot soup into bowls and top each serving with a generous handful of shredded cheddar cheese. The heat from the soup will start melting it immediately. Serve with thick slices of warm dark Russian bread on the side. At Outback, they serve it with the bread resting on the rim of the bowl, and honestly, that’s the move. It gets a little steamy and soft, perfect for dunking.
Expert Tips for the Best Outback Walkabout Soup
After making this soup more times than I can count, I’ve picked up a few tricks that make a real difference in the final result.
Don’t rush the onions. I know I already mentioned this, but it bears repeating. If your onions brown or caramelize, you’ll get a different flavor profile—still good, but not the same as the restaurant version. Keep the heat low and be patient. They should look pale and almost translucent when they’re ready.
Whisk out any lumps immediately. If you see even small lumps forming when you add the milk to the roux, whisk vigorously right away. Once they set up, they’re much harder to smooth out. I keep a whisk right by the stove for this exact reason.
Use a wooden spoon for stirring the final soup. Metal spoons can scratch your pans, and they don’t give you the same feel for the soup’s texture. A wooden spoon lets you scrape the bottom properly and feel when everything’s fully combined.
Taste and adjust before serving. Bouillon cubes vary in saltiness depending on the brand, so always taste your soup before ladling it up. You might need a pinch more salt or a few grinds of pepper. Trust your palate.
Warm your serving bowls. This is a little restaurant trick that makes a huge difference. Run your bowls under hot water or warm them in a low oven for a few minutes before serving. The soup stays hot longer, and it feels more special.
Creative Variations to Try
Once you’ve mastered the basic recipe, there are some fun ways to make it your own without losing that signature Walkabout flavor.
Add bacon for a smoky twist. Cook 3-4 strips of bacon until crispy, crumble them up, and sprinkle them on top along with the cheddar. The smokiness pairs beautifully with the sweet onions. You can even cook your onions in a tablespoon of the bacon fat instead of some of the butter for extra flavor.
Make it thicker or thinner. If you like your soup thicker, add an extra tablespoon of flour to the roux. If you prefer it brothier, add an extra half cup of chicken broth at the end. The recipe is pretty forgiving.
Try different cheeses. While Velveeta gives you that smooth texture, you can experiment with the cheddar garnish. I’ve used smoked cheddar, gruyere, and even pepper jack for a little kick. Each one changes the character of the soup slightly.
Incorporate mushrooms. Sauté a cup of sliced mushrooms along with the onions for an earthier, more savory version. Button mushrooms work fine, but cremini add more depth.
Make it vegetarian. Swap the chicken broth and bouillon for vegetable broth and vegetable bouillon. The soup loses a little of its savory depth, but it’s still delicious. You might want to add a splash of white wine to compensate for the missing umami.
Troubleshooting Common Issues
Even with a straightforward recipe like this one, things can occasionally go sideways. Here’s how to fix the most common problems.
The soup is lumpy. This usually happens when you add the milk too quickly to the roux or don’t stir enough. If you catch it early, aggressive whisking can save it. If the lumps are stubborn, you can blend the cream mixture with an immersion blender before adding it to the onion broth. Not ideal, but it works.
The soup is too thin. If your soup looks more like broth than cream soup, your roux probably didn’t thicken enough before you added it. You can fix this by making a quick slurry: mix 1 tablespoon of flour with 2 tablespoons of cold milk until smooth, then whisk it into the simmering soup. Let it cook for a few minutes to thicken up.
The soup is too thick. Easy fix—just whisk in a bit more chicken broth or milk, a quarter cup at a time, until you reach your desired consistency. The soup thickens as it sits, so it’s normal to thin it out a bit when reheating leftovers.
The cheese won’t melt smoothly. If you’re seeing greasy separation or grainy cheese, your heat might be too high. Cheese needs gentle heat to melt properly. Turn the heat down to low and stir patiently. The Velveeta should melt without issue, but if you’ve substituted with all natural cheese, this is more likely to happen.
It tastes bland. This usually means you need more salt or your bouillon cubes weren’t salty enough. Add salt a pinch at a time and taste between additions. A squeeze of lemon juice can also brighten the flavors if everything tastes flat.
How to Store Walkabout Soup Properly
This soup actually keeps beautifully, which makes it perfect for meal prep or making ahead for company. The flavors deepen overnight, so leftovers are genuinely delicious.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container, cool completely first |
| Freezer | Up to 3 months | Freeze in portions, leave headspace for expansion |
| Room Temperature | Not recommended | Dairy-based soups spoil quickly at room temp |
When reheating, do it gently over medium-low heat on the stovetop, stirring frequently. The soup will thicken as it cools, so you’ll probably need to add a splash of milk or broth to loosen it back up. Don’t reheat it in the microwave at full power—it can cause the dairy to separate. If you must use the microwave, use 50% power and stir every minute.
If you’re freezing it, let it cool completely first, then pour it into freezer-safe containers or heavy-duty freezer bags. I like to freeze it in individual portions so I can thaw just what I need. According to the FDA’s food storage guidelines, cream-based soups should be used within 2-3 months for best quality, though they’re technically safe longer if kept at 0°F.
To thaw, move it to the refrigerator overnight rather than leaving it on the counter. This keeps it in the safe temperature zone and prevents bacterial growth. Once thawed, use it within 24 hours and don’t refreeze it.
Outback Steakhouse Walkabout Soup Recipe FAQs
What is Outback Steakhouse Walkabout Soup?
Walkabout Soup is a creamy, cheesy soup served at Outback Steakhouse that features a rich base made with onions, cheese, and spices. It’s known for its smooth, velvety texture and savory flavor profile. The soup is typically topped with shredded cheese and served as a starter or appetizer at the restaurant.
What are the main ingredients in Walkabout Soup?
The main ingredients include butter, onions, all-purpose flour, chicken broth or stock, heavy cream or half-and-half, shredded cheddar cheese, Velveeta cheese or processed cheese, and seasonings such as white pepper, paprika, and cayenne pepper. Some recipes also include Worcestershire sauce for added depth of flavor.
How do you make Outback Walkabout Soup at home?
To make the soup, start by sautéing diced onions in butter until soft. Add flour to create a roux, then gradually whisk in chicken broth until smooth. Add heavy cream and bring to a simmer. Slowly add shredded cheddar and Velveeta cheese, stirring until melted and smooth. Season with white pepper, paprika, and cayenne pepper to taste. Simmer for a few minutes until thickened, then serve hot topped with extra shredded cheese.
Can I make Walkabout Soup ahead of time?
Yes, you can make Walkabout Soup ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent the cheese from separating. You may need to add a little chicken broth or cream to restore the creamy consistency, as the soup tends to thicken when refrigerated.
What can I serve with Walkabout Soup?
Walkabout Soup pairs well with crusty bread, garlic bread, or breadsticks for dipping. It also complements crackers, a fresh green salad, or can be served alongside a steak or grilled chicken entrée. For a complete Outback-inspired meal, serve it before the main course with a side of their famous brown bread or rolls.
Time to Make Your Own Restaurant-Quality Walkabout Soup
There’s something incredibly satisfying about recreating a restaurant favorite in your own kitchen. This outback steakhouse walkabout soup recipe gives you all that creamy, cheesy, oniony goodness without the wait for a table or the hefty bill at the end.
The best part? You can customize it exactly how you like it. Want it extra cheesy? Load it up. Prefer more onions? Add another cup. Like it with a kick? Sprinkle some cayenne on top. It’s your soup now, and you can make it as many times as you want.
Once you’ve tried this easy copycat recipe, you might also enjoy other comforting soup recipes like this Greek lemon and rice soup or the creative Napa soup dumpling lasagna.
Make a big batch this weekend, serve it with warm bread, and watch it disappear. And if you’re feeling fancy, follow it up with this incredible berry chantilly cake for a restaurant-worthy meal from start to finish.
Now grab those onions and get cooking—your kitchen is about to smell absolutely amazing.
