Outback Steakhouse Walkabout Soup Copycat Recipe
This copycat Outback Steakhouse Walkabout Soup is a thick, smoky, cream-based onion and cheese soup that tastes exactly like the one from the restaurant chain.
If you have ever ordered it at the table and wanted it at home on a Tuesday night, this recipe gets you there with one pot and about 45 minutes.
Why I Love This Recipe
The flavor here comes from slowly caramelized onions and a sharp cheddar that melts into a silky base. It is the kind of soup that feels substantial, not thin and watery like a lot of cheese soups can turn out.
This is the version I keep coming back to on cold nights. The chicken broth keeps the base savory without being too heavy, and the smoked paprika adds a faint warmth that rounds out the sweetness of the onions.
Recipe Ingredients
- 3 large yellow onions – Yellow onions are key here; they caramelize sweeter than white
- 4 tbsp unsalted butter – Adds richness to the base; salted butter works, just skip extra salt early
- 1 tbsp olive oil – Helps the butter stay at a higher heat without burning
- 3 cloves garlic – Minced; adds depth without overpowering the onion flavor
- 3 tbsp all-purpose flour – Thickens the soup; swap with a gluten-free blend if needed
- 3 cups chicken broth – Low-sodium gives you more control over the final salt level
- 1 cup whole milk – Adds creaminess without making it as heavy as pure cream
- 1 cup heavy cream – Gives the soup its rich, restaurant-style texture
- 2 cups sharp cheddar cheese, shredded – Pre-shredded bags have anti-caking agents that can make the soup grainy; block cheese melted fresh is better
- 1/2 tsp smoked paprika – Adds a gentle smoky warmth that sets this apart from a plain cheese soup
- 1/2 tsp Worcestershire sauce – Deepens the savory flavor without tasting identifiable
- Salt and black pepper to taste – Season at the end once the cheese is fully incorporated
- Sliced green onions – For garnish; adds a fresh, sharp contrast to the rich soup
Variations / Substitutions
- Swap the protein base – Use vegetable broth instead of chicken broth for a fully vegetarian version; the cheese and onion flavor still carries the soup.
- Lighter dairy – Substitute half-and-half for the heavy cream and whole milk combination to reduce the fat without losing too much body.
- Different cheese – Gruyère or a sharp white cheddar works well and gives a slightly nuttier finish.
- Add heat – Stir in 1/4 tsp cayenne pepper along with the smoked paprika if you want a gentle kick.
- Gluten-free – A 1:1 gluten-free flour blend thickens the soup the same way with no noticeable difference in texture.
- Stronger smoke flavor – A small pinch of chipotle powder in place of smoked paprika gives a smokier, slightly spicier result.
If you enjoy rich onion-based soups, French Onion Soup is worth making next.
How To Make Walkabout Soup
Step 1: Caramelize the Onions
Melt the 4 tbsp unsalted butter with the 1 tbsp olive oil in a large heavy-bottomed pot over medium-low heat. Add the 3 large yellow onions, thinly sliced, and stir to coat them in the fat. Cook low and slow for 35 to 40 minutes, stirring every 5 minutes or so, until the onions are a deep golden brown.
The onions will shrink dramatically and turn glossy and amber. That long cook time is what builds the sweetness of the whole soup, so resist the urge to rush it on high heat. Add the 3 cloves minced garlic in the last 2 minutes and stir until fragrant.
If the onions start to stick at any point, add a small splash of water and scrape the bottom of the pot. Those browned bits have a lot of flavor and you want them incorporated, not burned.
Step 2: Build the Roux
Sprinkle the 3 tbsp all-purpose flour over the caramelized onion mixture and stir to coat everything evenly. Cook for 2 minutes over medium heat, stirring constantly, until the flour smells faintly nutty and looks pale golden.
This step cooks the raw flour taste out of the soup. You will notice the mixture looks thick and almost paste-like at this point, which is exactly right.
Step 3: Simmer the Broth Base
Pour in the 3 cups chicken broth gradually, about 1 cup at a time, whisking as you add it so no lumps form. Bring the soup to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the broth thickens slightly and the onions are very soft.
The soup will look thin at first, then gradually come together as it simmers. If you see a few small lumps early on, keep whisking and they will dissolve.
Step 4: Stir In the Cream and Milk
Reduce the heat to medium-low, then pour in the 1 cup whole milk and 1 cup heavy cream. Add the 1/2 tsp smoked paprika and the 1/2 tsp Worcestershire sauce. Stir well and let the soup warm through for about 5 minutes without letting it boil.
Keeping it below a boil from this point on protects the dairy. A hard boil can cause the cream to break and the texture to turn grainy before you even add the cheese.
Step 5: Melt In the Cheese and Garnish
Reduce the heat to low. Add the 2 cups shredded sharp cheddar a small handful at a time, stirring each addition fully before adding the next. This takes about 3 to 4 minutes total. Taste the soup, then season with salt and black pepper as needed.
Ladle into bowls and scatter sliced green onions across the top. The soup should be thick, glossy, and a deep golden orange, with the onion strands visible just beneath the surface.
Recipe Tips
- Shred your own cheese. Block cheddar grated fresh melts far more smoothly than pre-shredded. This single thing makes a noticeable difference in how creamy the final soup is.
- Slice the onions thin and uniform. Aim for about 1/4 inch. Uneven slices mean some pieces burn while others are still crunchy, and crunchy onions in a finished soup are hard to fix.
- Do not add the cheese to boiling soup. The proteins seize up and you get a greasy, broken texture instead of a smooth one. Low heat is the rule once the dairy goes in.
- Taste before you salt. The Worcestershire and the cheese both carry salt, so the soup often needs less added salt than you might expect. Always season at the end.
Cook times by caramelization stage and pot size:
| Pot Size | Onion Quantity | Caramelization Time |
|---|---|---|
| 3 qt | 2 onions | 25 to 30 mins |
| 4 to 5 qt | 3 onions | 35 to 40 mins |
| 6 qt | 4 onions | 40 to 45 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days. The soup thickens considerably as it chills.
- Reheating – Warm gently on the stovetop over low heat, stirring frequently. Add a splash of chicken broth or milk to loosen it back to the right consistency. Avoid the microwave on high power, which can cause the cheese base to separate.
What To Serve With Walkabout Soup
A thick, rich soup like this wants something with a bit of texture alongside it. Crusty sourdough bread or a sturdy dinner roll works well because the bread holds up to dipping without turning to mush immediately. A simple green salad with a sharp vinaigrette also balances the richness well, since the acidity cuts through the cream and cheese base. If you are making it a full Outback-style meal, a wedge salad with a cold, creamy blue cheese dressing mirrors the restaurant experience.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. Make it a day in advance and refrigerate it. The flavors are actually a little more developed the next day once everything has had time to settle together.
Can I freeze Walkabout Soup?
It is possible but not ideal. Cream-based soups with cheese tend to separate when frozen and thawed, leaving a grainy texture that is hard to fix even with reheating.
Can I use an immersion blender to smooth the soup?
Yes, and it changes the texture meaningfully. Blending half the soup gives you a creamy base with some onion texture still present, which is closer to the restaurant version than a fully smooth puree.
What if my soup turns out too thick?
Whisk in warm chicken broth, a few tablespoons at a time, over low heat until it reaches the consistency you want. Adding it cold can cause the fat to seize slightly.
—
Ingredients
Method
- Melt the butter with the olive oil in a large pot over medium-low heat. Add the sliced onions and cook for 35 to 40 minutes, stirring every 5 minutes, until deep golden brown. Stir in the minced garlic and cook for 2 more minutes.
- Sprinkle the flour over the onions and stir to coat. Cook for 2 minutes over medium heat, stirring constantly, until the flour smells nutty.
- Add the chicken broth gradually, about 1 cup at a time, whisking as you pour. Bring to a gentle simmer and cook for 10 minutes until slightly thickened.
- Reduce heat to medium-low, pour in the milk and heavy cream, add the smoked paprika and Worcestershire sauce, and warm for 5 minutes without boiling.
- Reduce heat to low, add the shredded cheddar a handful at a time, stirring between each addition, about 3 to 4 minutes total. Season with salt and black pepper.
- Ladle into bowls and top with sliced green onions.
