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Copycat Outback Steakhouse Walkabout Soup

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This soup is super popular in the Outback Steakhouse. It is a creamy version of onion soup. Not French Onion, and this one is savory and filling.

It is more than a satisfying soup and I hope you make this one right away!

Although the famous restaurant has since discontinued the soup on their menus, you can very easily make this at home.

There is not a huge list of items needed, you probably have them all at home now.

Frequently Asked Questions:

            What type of onion should be used?

I personally prefer the Walla, however, you can use any type of onion that you prefer. As long as there is some flavor to the onion. The best type is any onion that has a slightly sweet flavor. If I cannot find Wallas I will use white onions.

            How do I store this soup?

Once the soup has completely cooled, it should be placed into an airtight container and then into the refrigerator. It can remain in the refrigerator for up to 5 days.

            Can I freeze this soup?

This soup does thaw pretty decently. You could freeze it if you need to. I would not do that unless it is truly necessary.

What do you need to make Copycat Outback Steakhouse Walkabout Soup

            2 cups Sweet Yellow Onions, sliced very thin

            14.5 ounces Chicken broth

            3 tbsp butter

            2 chicken bouillon cubes

            ¼ freshly ground black pepper

            ¼ tsp salt

            ¼ cup Velveeta cheese, cubed or sliced thin

           White Sauce for the Soup

            3 tbsp butter

            3 tbsp flour

            1 ½ cups Milk

            ¼ tsp salt

How to make Copycat Outback Steakhouse Walkabout Soup

FIRST STEP:

In a large saucepan, melt the butter and place the thinly sliced onions in.

a)

b)

Cook until the onions are translucent, but not browned.

Add the chicken broth along with the two chicken bouillon cubes, salt and pepper. Heat until heated through

a)

b)

SECOND STEP:

In a smaller pan, add the butter and melt

Stir in the flour and continue to stir until the flour is combined with the butter

THIRD STEP:

Add the milk slowly, a small amount at a time. Stir constantly so the mixture does not become a solid lump

When combined, remove the soup from the heat and set to the side, until ready to use.

a)

b)

c)

FOURTH STEP:

In the soup pan, add in the Velveeta Cheese and the white sauce. The white sauce will have thickened after removing from the heat.

Simmer, stirring constantly until the cheese has completely melted

Reduce the heat to warm and allow the soup to continue cooking for another 30 minutes

Serve with a garnish of shredded Cheddar Cheese and a slice of dark bread.

YUM!

Enjoy!

YUM!

Copycat Outback Steakhouse Walkabout Soup

Copycat Outback Steakhouse Walkabout Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 cups Sweet Yellow Onions, sliced very thin
  •             14.5 ounces Chicken broth
  •             3 tbsp butter
  •             2 chicken bouillon cubes
  •             ¼ freshly ground black pepper
  •             ¼ tsp salt
  •             ¼ cup Velveeta cheese, cubed or sliced thin
  •            White Sauce for the Soup
  •             3 tbsp butter
  •             3 tbsp flour
  •             1 ½ cups Milk
  •             ¼ tsp salt

Instructions

FIRST STEP:

In a large saucepan, melt the butter and place the thinly sliced onions in.

Cook until the onions are translucent, but not browned.

Add the chicken broth along with the two chicken bouillon cubes, salt and pepper. Heat until heated through

SECOND STEP:

In a smaller pan, add the butter and melt

Stir in the flour and continue to stir until the flour is combined with the butter

THIRD STEP:

Add the milk slowly, a small amount at a time. Stir constantly so the mixture does not become a solid lump

When combined, remove the soup from the heat and set to the side, until ready to use.

FOURTH STEP:

In the soup pan, add in the Velveeta Cheese and the white sauce. The white sauce will have thickened after removing from the heat.

Simmer, stirring constantly until the cheese has completely melted

Reduce the heat to warm and allow the soup to continue cooking for another 30 minutes

Serve with a garnish of shredded Cheddar Cheese and a slice of dark bread.

Enjoy!

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 226Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 46mgSodium 979mgCarbohydrates 17gFiber 1gSugar 8gProtein 6g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

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