While the tomatoes and peppers are roasting, heat the remaining 2 Tbsp of olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and celery, and cook until translucent and softening, about 7-8 minutes. Add the oregano and garlic, and stir until fragrant, about 30 seconds to 1 minute. Pour in the broth and bring the mixture to a boil. Reduce the heat, cover and simmer the soup for 10 minutes, or until the celery and onions are very soft. Stir in the chopped dill and...
