This Outback Steakhouse Walkabout Soup is a cozy, creamy onion soup made with sweet onions, Velveeta, and broth — simple but comforting. It’s budget-friendly and low-effort, and honestly? It’s just really warm. Perfect for quiet nights when you want dinner to feel like a blanket.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 45 mins
- Flavor: Sweet onion, creamy, mellow
- Great for: Cold evenings, soft resets, no-fuss meals
Why I Like This Recipe
Honestly just needed something warm and not loud. Didn’t feel like chewing through anything complicated. I had onions, milk, and a small block of Velveeta — that’s all it took. It surprised me. Like in a good way.
Ingredients
- 6 tbsp butter (divided)
- 2 cups sweet yellow onions, thinly sliced
- 14.5 oz chicken broth
- 2 chicken bouillon cubes
- ¼ tsp black pepper
- ½ tsp salt
- 3 tbsp all-purpose flour
- 1½ cups whole milk
- ¼ cup Velveeta cheese
- Shredded cheddar cheese, for topping
- Dark Russian bread, for dipping
How To Make Walkabout Soup
- Cook the onions: Melt 3 tbsp butter in a pot. Add onions. Let them soften on low heat — no browning. Just gentle and golden.
- Build the base: Add broth, bouillon, pepper, and salt. Let it simmer soft and slow.
- Make the roux: In another pan, melt remaining butter. Whisk in flour, then slowly pour in milk while stirring. It’ll thicken — keep going.
- Combine and melt: Pour the thickened milk into the onion pot. Stir. Add Velveeta in small chunks and melt gently.
- Simmer + stir: Let the whole thing hang out on low for 30–45 mins. Stir every so often. It gets better as it sits.
- Serve warm: Top with cheddar, dip that dark bread, and take your time.

Tips for Success
- Use sweet onions — they matter here
- Velveeta melts smooth, don’t sub unless you have to
- Stir the soup occasionally while it simmers
- Don’t rush the roux — low and slow makes it silky
Storage and Reheating
- Fridge: Store in an airtight container for 3 days.
- Freezer: You can freeze it, but texture changes a little. Reblend when reheating if needed.
- Reheat: Stovetop is best. Add a splash of milk and stir to bring it back.
Frequently Asked Questions
- Can I use regular onions?
Sure, but sweet ones are better. Vidalia or Walla Walla if you can find them. - Is Velveeta necessary?
Yes. It melts smooth and gives that creamy texture. Cheddar alone won’t do the same. - Can I use veggie broth?
Yup. Just skip the bouillon or use a vegetarian version. - How thick is the soup supposed to be?
It’s creamy but not gloopy. Should coat the spoon, not stick to it like glue. - Can I skip the bread?
Yeah but… you’ll regret it. Get the bread.
Common Mistakes and How to Dodge Them
- Overcooking the onions: You don’t want caramelized onions here. Keep the heat low and stir often. They should be soft, not browned.
- Adding the Velveeta too fast: Drop it in slowly, in small cubes. If you rush it, it might clump or melt weird.
- Skipping the roux step: The flour/milk mixture makes the soup creamy. Skipping it = watery soup sadness.
- Using too much salt upfront: The bouillon and Velveeta both have salt. Taste before adding more at the end.
- Letting the soup boil after adding milk/cheese: Keep it on low once you add dairy. Boiling can break the texture and make it grainy.
Nutrition Facts (Per Serving)
- Calories: 297 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 850mg
- Potassium: 300mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 8g
You Might Also Like:
- Chicken Tortilla Soup– Easy Outback Steakhouse Copycat
- Onion Soup– Easy Outback Steakhouse Copycat
- Potato Soup– Easy Outback Steakhouse Copycat
- Clam Chowder– Easy Outback Steakhouse Copycat
Walkabout Soup– Easy Outback Steakhouse Copycat
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes45
minutes297
kcalA creamy sweet-onion soup made with broth, milk, and Velveeta — mellow, soft, and perfect for quiet nights.
Ingredients
6 tbsp butter (divided)
2 cups sweet yellow onions
14.5 oz chicken broth
2 chicken bouillon cubes
¼ tsp black pepper
½ tsp salt
3 tbsp flour
1½ cups whole milk
¼ cup Velveeta
Cheddar (for topping)
Dark bread (for dipping)
Directions
- Melt 3 tbsp butter, cook onions on low until soft.
- Add broth, bouillon, salt, and pepper. Simmer.
- In another pan, melt butter. Add flour, then slowly whisk in milk. Stir until thick.
- Add to soup pot. Stir in Velveeta, melt slowly.
- Simmer on low 30–45 mins, stirring occasionally.
- Serve hot with cheddar on top and bread on the side.
Notes
- Use sweet onions for best flavor
- Don’t brown the onions — keep them soft
- Add Velveeta slowly and stir gently
- Reheat with milk for smooth texture