Clean and chop vegetables roughly. (To clean leek, discard tough green tops and root; slit the leek lengthwise into quarters from the centre out to each end, leaving about 1in or 2 cm in the middle; hold under faucet and separate "leaves" to wash before chopping).
Heat oil in soup pot and saute in this order: peppers, garlic, celery, leek, carrot, zucchini.
Add tomatoes and allow to "sweat" until vegetables have collapsed a bit.
Cover with broth, cover pot and simmer for about 20 minutes. Season to taste--if you use commercially prepared broth, you won't need salt--but add pepper and some dill. Dill should go in near the end so it doesn't become bitter.
Blitz in food processor or blender until smooth, or leave chunky.