Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while.
Whisk in the consomme until smooth and slightly thickened. Bring to a full boil.
Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally.
While simmering vegetables, cook the ground round over medium heat until browned. Drain off the grease from meat.
Add the ground round and frozen veggies to the soup. Simmer, covered, for another 15 minutes.