I love how this soup takes simple pantry staples and turns them into something restaurant-worthy. It’s hearty without being heavy, comforting without being bland, and easy enough to make on a weeknight. The combination of sweet onions, cheddar, and Velveeta makes the texture silky smooth while still feeling homemade. It’s perfect for pairing with crusty bread or serving as a starter for a bigger meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 2 large sweet onions, sliced ¼-inch thick → 6 tablespoons unsalted butter, divided → 2 chicken bouillon cubes → ¼ teaspoon Creole seasoning → 4 tablespoons all-purpose flour → 1½ cups whole milk → 2 cups chicken broth → 8 ounces processed cheese product (Velveeta), cubed → 1 cup freshly grated cheddar cheese, plus extra for garnish → Kosher salt, to taste → Freshly cracked black pepper, to taste
Directions
I start by melting 3 tablespoons of butter in a large soup pot over medium heat. I add the sliced onions, crumbling in the bouillon cubes and sprinkling over the Creole seasoning.
I let the onions cook slowly, stirring often, until they’re soft and translucent. I make sure not to let them brown so their natural sweetness comes through.
Once the onions are ready, I add the remaining 3 tablespoons of butter, then whisk in the flour to make a smooth roux. I keep whisking until the mixture is golden and bubbling.
Slowly, I pour in the milk while whisking to avoid any lumps, followed by the chicken broth. I stir continuously until the base is smooth and begins to thicken.
I reduce the heat to medium-low, then stir in the grated cheddar cheese until fully melted. After that, I add the cubed processed cheese, stirring until everything is creamy and well combined.
I taste and season the soup with kosher salt and black pepper. If I want a little extra heat, I’ll add a pinch more Creole seasoning.
I ladle the soup into bowls and finish each one with a sprinkle of shredded cheddar cheese for that extra cheesy touch.
I’ve added cooked, crumbled bacon to this soup for a smoky twist, or stirred in sautéed mushrooms for a deeper, earthy flavor. For a vegetarian version, I swap out the chicken broth and bouillon for vegetable-based alternatives. Sometimes I serve it in a bread bowl for extra comfort and presentation.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup over low heat on the stove, stirring often to keep the cheese smooth. If the soup thickens too much after chilling, I add a splash of milk or broth to loosen it up while reheating.
FAQs
Can I use a different type of cheese instead of Velveeta?
Yes, I’ve used cream cheese or Monterey Jack as a substitute, but Velveeta gives the smoothest texture. Just make sure to melt any alternative cheese fully to avoid graininess.
Is this soup freezer-friendly?
I don’t recommend freezing it because of the dairy content. The texture may separate when thawed. It’s best enjoyed fresh or within a few days from the fridge.
Can I make this soup vegetarian?
Absolutely. I use vegetable bouillon cubes and broth instead of chicken-based ones, and the flavor still comes out rich and satisfying.
What can I serve with this soup?
I like to serve it with crusty bread, a warm soft pretzel, or even garlic toast. It’s also great alongside a crisp green salad for a balanced meal.
How do I keep the onions from browning?
I sauté them gently over medium heat and stir regularly. I keep an eye on them to ensure they just soften and become translucent without caramelizing.
Conclusion
Walkabout Onion Cheese Soup is creamy, cheesy, and filled with slow-simmered onion flavor that warms me from the inside out. It’s easy to make, full of comforting richness, and endlessly adaptable. Whether I serve it as a starter or let it shine as the main dish, this soup always hits the spot and brings that feel-good satisfaction I look for in homemade comfort food.
1 cup freshly grated cheddar cheese (plus extra for garnish)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions
In a large soup pot over medium heat, melt 3 tablespoons butter. Add sliced onions, crumbled bouillon cubes, and Creole seasoning. Sauté until onions are soft and translucent (do not brown).
Add the remaining 3 tablespoons butter. Stir in flour to form a roux, cooking for 1–2 minutes while whisking.
Slowly whisk in the milk, stirring constantly to avoid lumps. Add the chicken broth and continue to stir until the mixture is smooth and thickened.
Reduce heat to medium-low. Stir in grated cheddar cheese until melted, then add cubed Velveeta and stir until soup is fully melted and velvety.
Season with kosher salt, black pepper, and additional Creole seasoning to taste.
Ladle soup into bowls, top with extra shredded cheddar, and serve hot.
Notes
Sauté onions slowly to release their sweetness without browning.
For a thicker soup, increase flour slightly or simmer longer.
Make it vegetarian by substituting veggie bouillon and broth.
Perfect served with crusty bread, garlic toast, or a side salad.
