If using an Instapot take everything but the vegan cream cheese and throw it in the instapot. Cover and cook on manual for 15 minutes, let it naturally release for 10 minutes then carefully release the rest of the steam if any. Then add your vegan cream cheese and either take an emersion blender and blend everything until smooth. Or let it cool a bit and add it to your blender and blend until smooth. This thickens, even more, the next day, but is good the same day as well. Add salt and pepper as needed depending on how salty your broth it. If you do not have an instapot you can do this on the stove as well. Get a medium to a large pot with a lid. You'll want to melt the vegan butter and add all the vegetables, cook in the melted butter for 5-6 minutes until lightly browned. Then add your seasoning and vegetable broth. Bring to a boil. Then place a lid on, reduce the temperature to low and let simmer for about 20 minutes or until everything is soft. Add the vegan cream cheese. Use an emersion blender or blender to blend the soup. You can return it to the pot to serve. Add salt and pepper as needed depending on how salty your broth it.