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Preheat oven to 425f and set the rack to the second lowest level of the oven.
Toss the chopped broccoli with olive oil and season with salt and pepper to taste.
Spread out the broccoli on a baking sheet and roast for 20 minutes or until well browned. Turn the broccoli over at the halfway point to achieve even cooking.
Heat a large Dutch oven to medium heat and saute the onions and carrots in butter until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat and add the flour. Cook the flour for about 1 minute until it turns golden.
Next, add the low-sodium chicken stock and the broccoli and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the broccoli is very soft (about 20-25 minutes).
Once the broccoli is tender and soft, use an immersion blender to partially puree the soup or add ⅓ of the soup to a regular blender.
Next, add the cream, cheddar cheese, and nutmeg. Stir and simmer until well incorporated (about 3 minutes). Taste test the soup and adjust salt and pepper to taste.
If the soup is too thick, thin it with a bit of water or chicken stock.
Serve the soup in bread bowls or regular bowls with a topping of burnt broccoli. Enjoy!