Oh my gosh, you guys – remember that first spoonful of Outback Steakhouse Walkabout Soup? I sure do! It was my birthday dinner years ago, and one taste of that creamy, cheesy goodness had me hooked. I spent months begging our server for hints about the recipe before finally deciding to crack the code myself in my tiny apartment kitchen. After what felt like a hundred test batches (my neighbors were very patient taste-testers), I finally nailed that perfect velvety texture and rich, savory flavor. Now I’m sharing all my secrets so you can skip the restaurant and make this comforting soup anytime the craving hits!
Why You’ll Love Outback Steakhouse Walkabout Soup
Trust me, once you try this Outback Steakhouse Walkabout Soup at home, you’ll wonder why you ever waited in line at the restaurant! Here’s what makes it so special:
- Creamy dreaminess: That silky smooth texture will have you licking the spoon (I won’t judge!)
- Flavor bomb: The combo of sautéed mushrooms, onions, and two kinds of cheese creates magic
- Weeknight easy: Ready in 30 minutes flat – faster than driving to Outback!
- Tastes just like the real deal: My neighbors couldn’t tell the difference between mine and the restaurant’s
Seriously, this soup checks all the boxes – comfort food at its finest!
Ingredients for Outback Steakhouse Walkabout Soup
Gathering the right ingredients is half the battle for nailing that authentic Outback flavor! Here’s what you’ll need to make 4 generous bowls of this creamy delight:
- 1/2 cup chopped onions (white or yellow work best – just not red!)
- 1/2 cup sliced mushrooms (I prefer baby bellas for extra flavor)
- 2 tbsp butter (real butter only – no substitutes for that rich taste)
- 1/4 cup all-purpose flour (this is our thickening superstar)
- 2 cups chicken broth (low-sodium if you’re watching salt intake)
- 1 cup heavy cream (this is where the magic happens)
- 1/2 cup packed shredded Monterey Jack cheese
- 1/2 cup packed shredded sharp Cheddar cheese
- 1/2 tsp garlic powder (trust me, powder works better than fresh here)
- 1/2 tsp Worcestershire sauce (the secret flavor booster)
- Salt and pepper to taste
Ingredient Notes & Substitutions
In a pinch? Here’s how to adapt without sacrificing too much flavor:
- Broth swap: Vegetable broth works if you’re going meat-free, but the flavor won’t be quite as rich.
- Cream alternatives: Half-and-half makes a decent substitute for heavy cream, but your soup won’t be quite as luxurious.
- Cheese warning: Please, please grate your own cheese! Pre-shredded has anti-caking agents that can make your soup grainy.
- Mushroom options: No fresh mushrooms? A handful of dried porcinis soaked in warm water adds amazing depth.
- Spice it up: Add a pinch of cayenne if you like a little kick – just like some Outback locations do!
How to Make Outback Steakhouse Walkabout Soup
Okay, let’s get cooking! I promise this Outback Steakhouse Walkabout Soup comes together faster than you can say “Bloomin’ Onion.” Just follow these steps carefully – especially that stirring part (I learned the hard way what happens when you don’t!).
- Start with the aromatics: Melt your butter in a medium pot over medium heat. Toss in those chopped onions and sliced mushrooms, stirring occasionally until they’re soft and fragrant – about 5 minutes should do it. You’ll know they’re ready when the onions turn translucent and the mushrooms release their juices.
- Make your roux: Sprinkle the flour over the veggies and stir constantly for exactly 1 minute. This cooks out the raw flour taste and creates the base for our creamy soup. It’ll look pasty – that’s perfect!
- Add broth slowly: Here’s the crucial part! Pour in the chicken broth gradually, about 1/4 cup at a time, stirring vigorously after each addition. This prevents lumps from forming. Once all the broth is incorporated, let the mixture simmer for 3 minutes – set a timer! The soup should thicken slightly.
- Creamy magic happens: Reduce heat to low and stir in the heavy cream. Now add both cheeses, garlic powder, and Worcestershire sauce. Keep stirring gently until the cheese melts completely – about 2-3 minutes. Don’t let it boil or the dairy might separate!
- Final touches: Taste and season with salt and pepper. If it’s too thick (it thickens as it cools), add splashes of extra broth until it’s just right. Serve immediately while piping hot!
Pro Tips for Perfect Outback Steakhouse Walkabout Soup
After making this soup more times than I can count, here are my can’t-live-without secrets:
- Butter patience: Melt it slowly over medium heat – burnt butter ruins everything!
- Cheese matters: Always grate your own cheese right before using for the smoothest melt.
- Broth control: Keep extra broth handy to thin the soup if needed – it thickens as it sits.
- Low and slow: When adding dairy, keep the heat low and stir constantly to prevent curdling.
- Rest time: Let the soup sit off heat for 5 minutes before serving – the flavors marry beautifully.
Serving Suggestions for Outback Steakhouse Walkabout Soup
Oh, you’re gonna want something to soak up every last drop of this creamy goodness! My absolute favorite way to serve Outback Steakhouse Walkabout Soup is with a hunk of warm, crusty bread – sourdough or French bread works perfectly. If you’re feeling fancy, a simple side salad with tangy vinaigrette cuts through the richness beautifully. And don’t forget the garnishes! A sprinkle of chopped fresh parsley adds color, while extra shredded cheese on top makes it extra indulgent. Pro tip: Serve in warmed bowls to keep the soup piping hot longer!
If you are looking for a great bread pairing, check out this recipe for Rustic Garlic Rosemary Skillet Bread.
Storing and Reheating Outback Steakhouse Walkabout Soup
I know, I know – it’s hard to imagine having leftovers of this amazing soup! But if you do, here’s how to keep it tasting fresh. Store it in an airtight container in the fridge for up to 3 days – any longer and the dairy starts to get funky. When reheating, go low and slow! Gently warm it on the stove over medium-low heat, stirring often. Whatever you do, don’t let it boil – that’s how you end up with a grainy, separated mess. If it thickens too much, just stir in a splash of broth or cream to bring it back to life.
Outback Steakhouse Walkabout Soup Nutritional Info
Now, let’s be real – this creamy, cheesy soup isn’t exactly health food, but oh boy is it worth every delicious calorie! Based on my exact ingredients, each serving (about 1 cup) has approximately 320 calories, 25g fat (15g saturated), and 10g protein. You’ll also get 12g carbs, 1g fiber, and 3g sugar per bowl. A quick heads-up: these numbers are estimates that can vary based on your specific ingredient brands and measurements. If you’re watching sodium, definitely opt for low-sodium broth – the Worcestershire and cheese already pack plenty of flavor!
Outback Steakhouse Walkabout Soup FAQs
I get asked these questions all the time about my Outback Steakhouse Walkabout Soup recipe – here are the answers straight from my kitchen experiments!
Can I freeze this soup?
Oh honey, I wish! But dairy-based soups like this one don’t freeze well – the cream separates and gets grainy when thawed. Trust me, I learned this the sad way after trying to stock my freezer. Your best bet is to enjoy it fresh or store leftovers in the fridge for up to 3 days.
How to make it gluten-free?
Easy fix! Just swap the flour for cornstarch – use 2 tablespoons instead of 1/4 cup flour. Mix it with a bit of cold broth first to make a slurry, then stir it in when you’d normally add the flour. Works like a charm!
Best cheese blend alternatives?
While I love the classic Monterey Jack and Cheddar combo, Gruyère with Colby makes an amazing rich and nutty version. For something bolder, try pepper Jack with smoked Gouda – it’ll knock your socks off!
Share Your Outback Steakhouse Walkabout Soup Experience
Did you make my version of Outback Steakhouse Walkabout Soup? I’d love to hear how it turned out! Snap a pic of your creamy masterpiece and tag me on social media – nothing makes me happier than seeing your soup successes. And hey, if you tweaked the recipe in some genius way, share your secrets in the comments below! You can also find more inspiration on my Pinterest page.
Print
Outback Steakhouse Walkabout Soup
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A creamy and flavorful soup inspired by Outback Steakhouse, featuring a rich blend of onions, mushrooms, and cheese.
Ingredients
- 1/2 cup chopped onions
- 1/2 cup sliced mushrooms
- 2 tbsp butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onions and mushrooms, sauté until soft.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth, stirring constantly.
- Bring to a simmer and cook until slightly thickened.
- Stir in heavy cream, cheeses, garlic powder, and Worcestershire sauce.
- Cook on low heat until cheese melts and soup is smooth.
- Season with salt and pepper.
- Serve hot.
Notes
- For extra flavor, add a dash of hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American