Outback Steakhouse Recipes

Walkabout Soup– Easy Outback Steakhouse Copycat

Walkabout Soup– Easy Outback Steakhouse Copycat

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.

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Quick 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

  1. Cook the onions: Melt 3 tbsp butter in a pot. Add onions. Let them soften on low heat — no browning. Just gentle and golden.
  2. Build the base: Add broth, bouillon, pepper, and salt. Let it simmer soft and slow.
  3. Make the roux: In another pan, melt remaining butter. Whisk in flour, then slowly pour in milk while stirring. It’ll thicken — keep going.
  4. Combine and melt: Pour the thickened milk into the onion pot. Stir. Add Velveeta in small chunks and melt gently.
  5. Simmer + stir: Let the whole thing hang out on low for 30–45 mins. Stir every so often. It gets better as it sits.
  6. Serve warm: Top with cheddar, dip that dark bread, and take your time.
Walkabout Soup– Easy Outback Steakhouse Copycat
Walkabout Soup– Easy Outback Steakhouse Copycat

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

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Walkabout Soup– Easy Outback Steakhouse Copycat

Recipe by LuluCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

297

kcal

A 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

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