In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)
Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft
Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.
Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)
Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin
Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes
Ladle into bowls and add your toppings! Enjoy!