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.

Homemade copycat Outback Steakhouse Walkabout Soup in a bowl.

Making the Famous Outback Steakhouse Walkabout Soup

Unfortunately, the Outback Steakhouse Walkabout Soup has gone on a walkabout from Outback Steakhouse. If you’ve been disappointed when they removed it from their menu, you can recreate this soup while staying at home.

About the Walkabout

The walkabout belongs to the Australian Aborigines. It was a cultural rite of passage in which young Aborigines between the ages of ten and sixteen undertook a journey to help transform them into adults.

This journey could last for up to six months, and the participant had to live and survive all alone in the Australian wilderness.

Only those youngsters who had proven themselves mentally and physically ready were allowed to proceed with the walkabout, and the tribal elders decided who should go.

Ingredients

Here’s what you need:

  • Sweet Yellow Onions
  • Butter
  • Chicken Broth
  • Salt and Pepper
  • Chicken Bouillion Cubes
  • All-purpose Flour
  • Milk
  • Velveeta Cheese
Ingredients for homemade copycat Outback Steakhouse Walkabout Soup

How to Make Outback Walkabout Soup

  1. In a medium-size saucepan, place butter and sliced onions. Cook at low to medium heat, stirring frequently until onions are soft and clear but not brown.
  2. Add chicken broth, chicken bouillon cubes, salt, and pepper and stir until completely heated through.
  3. In a small saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
  4. Pour milk into the flour mixture a little at a time and stir constantly. Add salt.
  5. Continue to stir constantly until the mixture thickens and becomes like thick pudding.
  6. Remove from heat and set aside until ready to use for the soup.
  7. Add thickened flour mixture (white sauce) and Velveeta cheese to the onion-broth mixture.
  8. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.
  9. Turn temperature to warm and let cook for an additional 30 to 45 minutes.

How to Cut the Salt

You may want to use low sodium products when making this recipe, as between the chicken bouillon and the Velveeta cheese this soup may become too salty for some.

You can also use unsalted butter and low sodium chicken broth. I always like to undersalt slightly when cooking because I can always adjust the seasoning after the fact.

Just a Tip

You want to make sure your sauce gets hot enough while you are in the roux stage. It needs the heat to get going. Sometimes if you are too timid on the heat, it won’t get thick enough.

Anytime when making a roux and your ratio is right, but it isn’t coming together, just kick up the heat a bit. It will do the trick.

No Longer on the menu – but this soup remains tasty

This was one of my favorite soups from the Outback Steakhouse. The Walkabout Soup is not only easy to make but has just a few simple ingredients. So, you won’t be running out to the store to make this soup.

I like to use Walla onions, but if you can’t find them you could use 1015 onions or any other kind of sweet onion. I find that white onions also work well for this recipe.

This recipe makes four small portions which are the perfect starters to a meal. It may become your “go-to” soup, and every last drop will get enjoyed.

Homemade copycat Outback Steakhouse Walkabout Soup in a bowl next to sliced bread.

More Comforting Soup Recipes

Be sure to check out more of my copycat restaurant soup recipes and famous restaurant copycat recipes.

Homemade copycat Outback Walkabout Soup in a bowl in front of sliced wheat bread.

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup has been removed from the Outback Steakhouse menu, but you can recreate this soup at home. 
4.89 from 17 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Outback Steakhouse Recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 297kcal

Ingredients

  • 2 cups sweet yellow onions sliced thin
  • 3 tablespoon butter
  • 14.5 ounces chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 chicken bouillon cubes
  • 1/4 cup Velveeta cheese

White Sauce for Soup

  • 3 tablespoon butter
  • 3 tablespoon flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk

Instructions

Cooking the onions

  • 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. 

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. The 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.

Finishing the soup

  • 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. 

Video

Nutrition

Calories: 297kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1213mg | Potassium: 370mg | Fiber: 1g | Sugar: 9g | Vitamin A: 820IU | Vitamin C: 13.1mg | Calcium: 218mg | Iron: 0.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Audrey

    I’ve now made this multiple times. Great recipe and every last drop gets enjoyed. I can double it – and folks just eat more! Thank you! This recipe is definitely now a family favorite – and is made repeatedly each fall/winter.

    • Don Dowling

      Great recipe! If you are interested in cutting salt, replace the bullion with a pinch of curry, garlic powder, paprika, and chipotle powder. You will not miss the bullion.

  2. Debora

    At the point where you have stirred in the cheese, and as soon as it’s melted, dump in either a bag of frozen (thawed) broccoli or fresh broccoli and let it simmer for the final 40 minutes or so…. until it’s tender…. YUMMO!!!!! You could even add it in with the broth….. depending on how al dente` you want it to be.

  3. Janice Mohs

    Stephanie, I finally made this soup. OMG it is delicious just like I remember. Thank you so much for this.

  4. Scott

    I made this and practically burnt my hand off. How come stoves and pots get so hot? How do they work? Did you know that pots spelled backwards is STOP!! Why is there so much noise screaming and banging in my parents room after I go to sleep when out neighbor comes over!?

  5. Ashlyn

    My dad has been wanting this soup for a long time. He was upset that Outback chose to discontinue the soup. I came across this recipe and the comments won me over. I told myself, “I have to make this for him”. That’s what I did! He was so happy about the soup when I told him about it. The best part was when he took his first bite he said, “just like I remember”, and that was all I needed to hear! Thank you so much for the recipe!!!

  6. Janet

    This was excellent! I used unsalted butter, low sodium chicken broth, and did not add any salt at all. This was sooo good! Thanks for the recipe!

  7. Anonymous

    One thing is missing from this recipe – when you add the bouillon, throw in a bay leaf – I don’t know how many times I got bowls with it in there, and no body adds it to their copycat recipes.

  8. Kim M

    Just made this..Yummy…Outback at least out our way has stopped making this they now offer a cream of potato soup, bummer. We have missed it so much. I found your recipe and made it today for lunch. We loved it!!! Thanks so much. I printed a copy as I’ll be making this again!,

  9. Steve

    Every time I make this it comes out too thin. I was thinking of using half and half instead of whole milk. I talked to a guy that works at Outback and he said they use something like half and half only thicker for the white sauce. It’s some special mixture that you can’t buy.

  10. 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.

  11. Kirsten/ComfortablyDomestic

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

  12. 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 😉

  13. Guest

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

  14. 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!!!

  15. 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

  16. 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.

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