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Outback Steakhouse Walkabout Soup

If you have never tried the Outback Steakhouse Walkabout Soup, you are missing a creamy bowl of soup. This is a creamy onion soup that is hearty and filling. This is a perfect soup for a cold winter day when you want something a little hearty.
Walkabout Soup

Outback Steakhouse Walkabout Soup

This has to be one of my favorite soups from the Outback Steakhouse, the Walkabout soup is not only easy to make, but it has a few simple ingredients so you won’t be running out to the store to make this one. If you are unable to get the Walla onions, you could use 1015 onion or other sweet onions. I find that white onions also work well for this recipe. This recipe makes 4 small portions which are the perfect way to start a meal.
You may want to use low sodium products when making this recipe, between the chicken bouillon and the Velveeta cheese this soup may become too salty for some. I always like to under salt slightly when cooking because I can always adjust seasoning after the fact.

You can find more Outback Steakhouse Recipes, here at

Outback Steakhouse Walkabout Soup

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Serves: 4
Outback Steakhouse Walkabout Soup

This soup is very tasty!


  • 2 cups thinly sliced yellow sweet onions
  • 3 tablespoon butter
  • 1 can (14.5-15 ounce) chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 chicken bouillon cubes
  • 1/4 cup diced Velveeta cubes (compressed in measuring cup)
  • 1 and 1/2-1 and 3/4 cups white sauce (recipe below)
  • shredded cheddar cheese for garnish
  • 3 tablespoon butter
  • 3 tablespoon flour
  • 1/4 teaspoon salt
  • 1 and 1/2 cups whole milk


In 2-quart saucepan, place butter and sliced onions. Cook at low to medium heat, stirring frequently, until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, and pepper and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30-45 minutes.

Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.

Thick White Sauce:

In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantly; add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.

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  • Denise

    In reading the recipe and knowing a bit about cooking, I think you can shorten your prep time by making the white sauce in the same pan/pot with the onions (after you cook them) before you add the chicken broth. Also eliminating another pan.

  • ItsJoelen

    This looks delicious and I can’t wait to try this!

  • Kirsten/ComfortablyDomestic

    Looks like you’ve pretty much nailed the recipe that I remember from my serving days in college!

    • stephaniemanley

      Thank you!

  • greg

    This was very good, it made 4 servings, will definitely make this again

    • stephaniemanley

      Greg, I am glad to hear you enjoyed the recipe.

  • Juliana

    This soup came out fantastic except for two things, one, DEFINITELY skip the salt! Even if you use low sodium chicken broth it would come out on this side of salty. And that is when doubling the recipe AND keeping the salt to the original measurements. So I would recommend you skip the salt all together and taste your soup before it’s done and THEN decide if you want to add more.
    Two, this recipe says it serves 8 people, NOT TRUE!!! I doubled the recipe and even then it only served 5 people. So if you are serving a big crowd you might have to even triple the recipe. Of course that also depends on how big your bowls are 😉

    • stephaniemanley

      Thanks for letting me know. I have adjusted the serving sizes.

  • Guest

    Tastes just like Outback’s Walkabout Soup. Next time, I’ll double the recipe. This recipe makes 4 soup bowl servings.

    • stephaniemanley

      Thank you for letting me know. I was thinking small cup portions, not large soup bowls.

  • Izzy

    Recipe was simple but due to missing ingredients I had to sub 2% Milk and cheddar cheese instead of Velveeta. The soup was runnier than it should have been (it may have been due to the substitutions, not sure) since it shoud be creamy.

    • stephaniemanley

      Velveeta helps to make the soup thick.

  • Friendlygurl80

    I’m so excited to make this recipe!! This is my aall time favorite soup EVER and Outbacks in NJ and PA stopped making it. Thank you CopyKat!!!

  • Dornunited

    The real recipe you cook the onions in white wine

  • maxine

    I made this a few years back and it was soo good. to save a few calories I thought I would use fat free cheese the next time. everything was lovely until about halfway thru the melting process when suddenly I had a giant cheese onion lollipop on my spoon no broth or soup just this huge cheese onion thing!!! REALLY FUNNY

  • Sharon

    I just made this soup for my family tonight. It was a big hit. It has huge flavor, but next time I make it I won’t add any salt, you get enough salt from the velveeta. Also, I do wish it made more, next time I’ll double the recipe. I’m not sure how close it is to Outback’s soup because I’ve never had it, but this is a very good soup.

  • Virginia

    I made this earlier. Now it is my “go to” soup. Thanks a bunch.

  • heather

    you have to hir "read full article" for the white sauce to appear

  • Stephanie

    No, its there, it is the thick white sauce.

  • Gail

    White sauce is missing!!!!

  • Dianna

    Cant find the rest of recipie white sauce is missing