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.


Here’s what you need for this creamy onion soup:

  • Sweet Yellow Onions
  • Butter
  • Chicken Broth
  • Salt and Pepper
  • Chicken Bouillion Cubes
  • All-purpose Flour
  • Milk
  • Velveeta Cheese

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.

Ingredients for homemade copycat Outback Steakhouse Walkabout Soup

How to Make Outback Walkabout Soup

  1. In a medium-sized 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. 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.

Recipe 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 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.

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. 
4.95 from 40 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


  • 6 tablespoon butter divided use
  • 2 cups thinly sliced sweet yellow onions
  • 14.5 ounces chicken broth
  • 2 cubes chicken bouillon
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt divided use
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup Velveeta cheese
  • Shredded cheddar cheese to garnish
  • Dark Russian bread to serve


  • 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.



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


  1. dianne

    5 stars
    It has been a long time but i believe this is even better than the original
    i didn’t have Velvetta, so I used grated sharp as someone else had mentioned. I used about 1/2 cup because I love cheese. Didn’t have bouillon cubes so I used Wylers Chicken Powder 2 teaspoons

  2. Jeannie

    5 stars
    A new local restaurant makes this and calls it Creamy Onion Soup. I just had to find a close copy of the recipe because it was so fabulous This is it, and they apparently copied it from Outback. I made it and it’s an exact duplicate of their soup. Thank you so much for posting this, you made my day!!

  3. Claudia Crowe

    Went to Outback Steakhouse a couple weeks ago and this soup was featured as SOUP OF THE DAY! So glad I tried it! Thank you for this recipe!

  4. Christine

    5 stars
    Love this recipe, needed creamy onion soup for my tuna casserole recipe, none in the cabinet. This worked out great. I just didn’t add as much liquid(chicken broth) so it would be more like condensed soup. I also minced my onions. Plan on useing the rest of this soup in my scalloped potatoes tomorrow night supper. Thanks for a great recipe.

  5. Monica Mount

    5 stars
    Like another reviewer I have kidney issues and was hesitant with the velveeta. I do not add the bouillon cubes and just use salt free or low sodium chicken broth. I have a pot simmering right now and added some fresh thyme sprigs because I’m a fan of fresh thyme. I’ve recommended this soup to many and it is one of those soups that warms the soul. I’m in southeast Louisiana and today was gumbo or soup and this got me. I bought a fresh original french bread earlier to do some homemade croutons to top it! Thank you for sharing! Anyone concerned about the sodium use salt free (or low sodium) stock and omit any added salt and the bouillon cubes and add fresh herbs – basil, thyme or rosemary as it will add flavor without sodium. Kidney education teaches one how to add flavor to food without salt. It’s easier for others to add it to their serving than it is to remove it from the pot. Again, great recipe and thank you for sharing 🥣

  6. Anonymous

    4 stars
    Try it with a Bay leaf or two – add to the Bouillon broth during cooking – I remember getting one of these in the soup I ate – that makes it taste EXACTLY like the real thing – the recipe as is close, but adding the bay leaf makes the difference.

  7. Christine

    4 stars
    The soup seems really fine – but the term “walk about” is in Australia a colonial legacy that is totally offensive. It describes a view that Aboriginal people are nomadic and therefore do not ‘own’ land and it can therefore be taken. Having no fences or cattle did, however not mean that land was not farmed or used or had deep belonging. Land is country that nurtures and is nurtured by who belongs to it. (check out: fire farming). Walk about is also a term that hides the dispossession, dispersal and murder of Aboriginal people. ‘Where are all the Aborigines?’ Ah, not here, they must be on walk-about’. It is thirdly a derogative racist term today, insinuating unreliability: not here, not at the desk? On walk about… Wish the soup had a different name!

    • John Markes

      So stupid to waste your time thinking that WE as aboriginals actually think that’s offensive; worry instead about what makes you offended and don’t try and think for us

      • Bonnie crim

        I’m hard pressed to see how this recipe could possibly be used by the Aborigines. The cheese, the broth, the entire recipe.

  8. Elly

    5 stars
    I’ve been making this soup for years (I loved the soup at Outback SO MUCH!) and this tastes exactly like it! It’s very easy to make and is delicious.
    Thank you so much for this recipe that I keep coming back to!

  9. Sandy

    I live this soup. I also make it with potatoes sometimes instead of onions. I may add both next time. Thanks

  10. Mary Lynn

    5 stars
    Big Winner!!!!!!! We absolutely love this soup.I have given some to my neighbors – they always love it and ask me for the recipe. It is a grey, rainy day, so I made it for lunch. Yum Yum.

    The fun thing is that I always have the ingredients on hand, so I can fix anytime.

    THANKS for the best soup ever,

  11. Sandee

    5 stars
    WOW!!! Thank you Stephanie. This is awesome!!! 10 star as it is, for sure. I made it yesterday for my husband and I. This was our favorite soup of all times. We were so disappointed when they removed it from their menu. The soup was our reason for our frequent visits.
    This brought us back to a time and place we loved. Thank you, thank you so very much!!!

  12. Lorraine

    5 stars
    My grandson was very upset that Outback deleted the soup from the menu.
    I just made the soup, recipe perfect and OMG it is soooooo good, can’t wait for my grandson to taste it tonight, I’m sure he will ask me to make this treasure quite often, and of course I will, because it is very easy to make

  13. Cinda

    We’ve been making this recipe for years and it has now been requested by every person who’s tried it! This is AT LEAST our 5th year making this soup and it never gets old!

  14. Anna Frederiksen

    I REALLY want t o make this soup BUT the cubes have MSG in them and I am highly allergic – what can I sub for them???

4.95 from 40 votes (23 ratings without comment)

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