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Walkabout Soup brings the ultimate comfort to your kitchen with its luscious blend of sweet onions velvety cheddar and a gentle touch of spice. I reach for this recipe when I want to recreate the warmth of classic steakhouse flavors without leaving home and it always gets rave reviews from everyone at the table.
The first time I made this was on a chilly Friday night when friends dropped in unexpectedly and now I love whipping it up for last minute gatherings because it disappears fast every time.
Ingredients
- Sweet onions: Sliced thick for rich sweetness and silky texture Choose firm shining onions to avoid bitterness
- Butter: Adds richness and helps the flavors bloom Use a European style butter for best results
- Chicken bouillon: Lends a savory depth and touch of umami Try to pick high quality cubes with simple ingredients
- Creole seasoning: Just a pinch gives this soup its signature warmth Tony’s is classic but you can use any blend you love
- All purpose flour: Provides body and helps create a creamy base Sift your flour for a lump free roux
- Milk: Makes the soup silky and smooth Whole milk tastes best
- Chicken broth: Layers in more flavor and keeps things light Choose low sodium for more control over saltiness
- Velveeta cheese: Melts beautifully for a velvety finish Cut into cubes so it melts evenly
- Freshly grated cheddar cheese: Intensifies the cheesy punch Grate it yourself for best melting and topping
- Salt and cracked black pepper: Essential for seasoning Use a generous hand with the pepper for authentic steakhouse style
Instructions
- Sauté the Onions:
- Melt three tablespoons of butter in a medium pot over medium heat Carefully add the sliced onions and time your sautéing so they soften without browning about ten to twelve minutes Sprinkle on the crumbled bouillon cubes and Creole seasoning as the onions sweat which draws out their natural sweetness and lets spices infuse the base
- Build the Roux:
- Add the remaining butter then whisk the flour gently but thoroughly so it soaks up the butter and transforms into a golden paste Stir constantly for about three minutes to let the flour cook out any raw taste This step gives the soup its signature silkiness
- Add Liquids Slowly:
- Whisk in the milk gradually so you do not end up with lumps Pour a bit at a time fully incorporating each before adding more Once the milk is smooth and creamy stir in the chicken broth This keeps the texture consistent smooth and ensures no floury taste lingers
- Melt the Cheeses:
- Reduce the heat to medium low This is where all that luscious flavor comes together Sprinkle in the grated cheddar and stir slowly until it disappears into the broth Add Velveeta cubes and do not rush patience is worth it Wait for it to melt until the soup becomes thick smooth and coats the back of your spoon
- Season and Serve:
- Generously season with salt and freshly cracked black pepper Taste and add a pinch more Creole if you like a little heat Ladle into bowls and top with a handful of extra shredded cheddar for that irresistible finish
My absolute favorite part is the way those sweet onions almost melt into the soup I still remember my sister sneaking back to the stove for extra ladles and laughing about it for days If you love cheese this is a dish that guarantees a smile
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days For longer keeping transfer cooled soup to a freezer safe container leaving space for expansion To reheat warm gently on the stove over low heat adding a splash of milk if needed to restore creaminess
Ingredient Substitutions
No Velveeta No worries Swap in a blend of shredded mozzarella and more cheddar For a vegetarian version use vegetable bouillon instead of chicken broth If you are out of Creole seasoning try a little smoked paprika and cayenne for gentle heat
Serving Suggestions
This soup loves to be paired with thick toast garlic bread or a rustic baguette Sometimes I top each bowl with crispy fried onions for crunch or add a swirl of hot sauce for spice It also works well as a starter before a steakhouse dinner
Cultural and Historical Context
Walkabout Soup is inspired by a classic dish from Australian steakhouses made famous in the United States by chain restaurants Its roots tie back to comfort food traditions that combine onions butter and cheese as a crowd pleasing trio
Seasonal Adaptations
Swap sweet onions for leeks in spring for a lighter taste Try stirring in chopped spinach or kale for a vibrant winter twist In summer garnish with fresh herbs like chives or parsley
Success Stories
Friends who have tried this recipe have messaged me saying their kids ask for seconds even on weeknights One time I served it at a family reunion and it started a lively debate over which cheese makes the best melted topper You know you have a winner when everyone wants to bring home leftovers
Freezer Meal Conversion
To make Walkabout Soup a freezer staple let it cool completely then portion into small bags or containers Frozen soup makes for easy workday lunches Just thaw overnight in the refrigerator or warm gently on the stove stirring well if the cheese tries to separate
Once you try Walkabout Soup it is bound to find a regular spot in your comfort food rotation It might even spark some friendly competition over who can make the cheesiest creamiest bowl
Recipe FAQs
- → What enhances the soup’s creamy texture?
The combination of a flour-butter roux and gradual addition of milk and broth produces a silky, creamy consistency.
- → Can I substitute the cheeses?
Yes, you can use other melting cheeses like American or Monterey Jack, but Velveeta and cheddar provide the richest flavor.
- → How spicy is this soup?
The Creole seasoning delivers a mild warmth. Adjust the amount to increase or decrease the heat as you wish.
- → What’s the key to perfect onions?
Sauté the onions just until translucent and soft for a delicate sweetness; avoid browning for the best flavor.
- → How should I garnish this soup?
Top each bowl with a sprinkle of freshly grated cheddar and a little cracked black pepper for extra flavor.