Zucchini Cheese Soup

2 med zucchini, shredded or cubed (I prefer shredded)
1 med onion, chopped
2 tsp parsley

1 tsp basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
1 cup tomatoes (skinned, chopped, canned works too)
1 tsp. lemon juice
1 can (12 oz.) evaporated milk
1/4 cup parmesan
2 c. cheddar cheese
3 tsp. vegetable base

Saute first 4 ingredients in butter until tender. Stir in flour, salt, pepper. Gradually stir in water. Add veggie base and lemon juice. Bring to a boil and 2 min. Add tomatoes and milk. Bring to a boil. Reduce heat and simmer 5 min. Stir in cheeses.